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A clear bottle of lemon mint champagne vinegar on a white table next to a lemon peel.

Lemon Mint Champagne Vinegar Recipe

Herb-infused Champagne vinegar with lemon verbena, sweet mint, and lemon peel. Perfect for dressings and vinaigrettes.
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Prep Time 20 minutes
Infusion Time 42 days
Total Time 42 days 20 minutes

Equipment

  • Glass jar with lid for infusion
  • Wax paper to prevent corrosion
  • Permanent marker and label
  • Fine mesh strainer
  • Cheesecloth
  • Glass vinegar bottle for storage

Ingredients
  

  • 1/4 cup dried lemon verbena
  • 1/4 cup dried sweet mint
  • 2 inch slice of lemon peel pith removed
  • 1 cup Champagne vinegar

Instructions
 

  • Wash and sterilize your glass jar for the vinegar infusion.
  • Add your dried herbs and lemon peel to the jar and pour in the vinegar. Make sure the herbs are fully submerged. Add more vinegar if needed.
  • Line your jar lid with natural wax paper. Vinegar will corrode a metal lid.
  • Label the infusion with the date and ingredients then store in a cool, dark place for 4-6 weeks.
  • After 4-6 weeks, strain the infused vinegar through a fine mesh strainer lined with cheesecloth.
  • Pour the strained vinegar into a sterilized vinegar jar or a glass container with a lid that won’t corrode. Don't forget to label it! Store your finished vinegar in the refrigerator. Once opened, it should be good for 6-8 weeks. Discard if there are any signs of spoilage.
Keyword Herbal Vinegar