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Our Flavored Vinegar recipes are easy & perfect for gift giving! If your looking for a quick and easy way to come up with a Housewarming, hostess or thinking-of-you gift, then think about making your own home made flavored oil or vinegars, and give that as your gift.
Home made gifts are treasured al ot more than any kind of bought gift because it comes from the heart.
They not only look good in the kitchen but they taste great too!

Flavored vinegars add an extra kick to marinades, sauces, and dressings.  If you are looking for an elegant and thoughtful gift to make for Christmas, try these savory blends that we have collected because they are sure to enhance any meal.  If you grow your own herbs, this is a great way to use up any excess before the growing season is over.
For more gift giving ideas-see our Gifts-in-a-jar page too!

Use flavorings such as sprigs of fresh herbs, peppercorns, fresh chiles and cloves of garlic. Use a vinegar such as white or red wine, cider, champagne, sherry or rice-wine vinegar. Use a chopstick or skewer to poke desired flavorings into a sterilized bottle. Experiment with different combinations and amounts. Add vinegar to fill, using a funnel. Cork or seal bottles and store in a cool, dry place for at least a week to allow flavors to blend. Flavors will mingle and become stronger as time goes by.

Store at room temperature. Keep covered and refrigerated. Shake before using.
Don't miss reading our Oil & Vinegar TIPS.


Basil Peppercorn
Blueberry Vinegar
Celery Vinegar
Dill Peppercorn
Dill Vinegar
Fruit Vinegar
Garlic Green Onion
Garlic Vinegar
Hot Hot Vinegar
Mint Vinegar
Rosemary Garlic
Spicy Clile Pepper
Vinegar Base


Making your own vinegar is as simple as saving canning jars and using them. But...if your interested in making your vinegar's look more impressive for gift giving, then you may want to look at product supplies that are available for purchase. 
Most of these products are not available at your local stores so many times you find some very beautiful bottles that no one else will have. If nothing else....look at products and get packaging ideas!  Have fun shopping!

We have listed a few harder to find below.
but the Internet has thousands of products to choose from.


that are uncommon- unusual -hard to find -imported
or hard to make at home.

Olive Oil Decanter
Kalamata Vinegar
Flaming Pig Sauce For Pork, 18 fl oz
Eye Dropper For 1oz Bottle/ Threaded, 1 Dropper
Pomegranate balsamic Vinegar
Black Fig Vinegar
Champagne Vinegar
Tuscany Oil Bottle and Dipping Set
Crystal Oil Bottle - 5 oz.
Oil Sprayer by Danescook
Extra Caps, Liqueur/Vinegar Bottles, Set of 12
Drizzler - 500 ml - Frosted
Paige's Gate 16 oz. Oil Bottle
Handblown Cruet
Square Oil Bottle by Anne Ormsby
Tablecraft Products Oil & Vinegar Cruet Set with Caddy
Baby Greens With Balsamic Vinaigrette


1 small bunch of parsley
1 teaspoon of peppercorns
1/8 teaspoon of salt
1 clove of garlic, peeled
1 quart of your choice of vinegar: cider, white distilled, rice
wine, white wine, or red wine

Place the parsley, garlic, salt and pepper in a 2 quart ceramic or glass bowl.

Bring the vinegar to a boil.  Pour the vinegar over the herbal mixture in the bowl.

Cover and let the mixture stand for two days.  Strain the mixture and decant into a sterilized bottle.  Add one to three sprigs of the herbs of your choice.  Seal the bottle with a cork or lid. Let stand for two more weeks before using.

Tarragon and lemon in white wine vinegar
Chives, basil, and parsley in white wine vinegar
Oregano, rosemary and thyme in red wine vinegar
Lemon and dill in cider vinegar
Garlic, chives blossoms and chervil in red wine vinegar
Cilantro, jalapeño pepper and lime in white distilled vinegar
(this one is hot)
Lavender blossoms in cider vinegar
Ginger root and cilantro in rice wine vinegar.

1 teaspoon peppercorns
8 to 10 sprigs of your choice of herbs
Olive oil to fill the container you are using
1 sterile bottle or wide mouth canning jar

Place the herbs and peppercorns into the sterile bottle or wide mouth canning jar.  Use a funnel to decant the olive oil into the  bottle to cover the herbs.  Seal and let stand for one month before using.

Flavor Combinations
Lemon and dill
Tarragon and chive
Lemon and garlic (one of our favorites)
Garlic, onion, and basil
Basil and garlic
Cilantro and Lime
Rosemary and Marjoram
Garlic, onion, oregano and red bell pepper

Note: When using large pieces of fruit or vegetables, cut them into small wedges or pieces to fit into the bottle.  Use bamboo skewers to hold the pieces together in the bottle.

Use herb vinegar in salad dressings, marinades, or to deglaze pans.

Basil, Lemon, Chive Vinegar
1 cup white wine vinegar
3 large strips of lemon zest
3-4 whole leaves fresh basil
10 stalks fresh chives

Basil Peppercorn Vinegar
1 cup white wine vinegar
4-5 leaves fresh basil
1/2 to 1 tsp. whole black peppercorns
3-4 whole peeled garlic cloves
Dill Peppercorn Vinegar
1 cup red wine vinegar
4 sprigs fresh dill
1/2 to 1 tsp. whole black peppercorns
Garlic Green Onion Vinegar
1 cup red or white wine vinegar
4-5 peeled whole garlic cloves
2-3 stalks green onions
Rosemary Garlic Vinegar
1 cup red or white wine vinegar
4-5 peeled whole garlic cloves
4 sprigs fresh rosemary
Spicy Chile Pepper Vinegar
1 cup red or white wine vinegar
1 or 2 whole jalapeño peppers
Use the following ingredients in any combination you see fit.

green onions
fresh mint
fresh oregano
fresh cilantro
whole peppercorns
lemon zest
lime zest
orange zest
chile peppers
fresh tarragon
bay leaves

The process is simple. Cut your ingredients to a size that will be completely submerged in the liquid. Put ingredients into clean bottles and pour red or white wine vinegar over them. Cap the bottles and store in a cool, dark place for at least three weeks. If you don't have that much time, you can speed the process up somewhat by heating the vinegar till it's lukewarm and pouring it over ingredients that have been chopped or crushed. Store this in a cool dry place for at least ten days, then strain and discard the chopped or crushed ingredients from the vinegar. Return the vinegar to a cleaned bottle and add new "whole" ingredients


1 1/2 cups white wine vinegar
1/2 cup canned blueberries plus
   1/4 cup blueberry syrup from can

Pour into a fancy bottle with an airtight seal. You may have to individually spoon in the berries depending on the size of the bottle opening. Seal and store in a cool dark place at room temperature at least 1 week.

A serving suggestion is to add some extra virgin olive oil and dress a salad of pears, Gorgonzola, walnuts and mixed greens.

Makes 20 ounces.

Fill jar with dill blossoms. Cover with cider vinegar. Let stand 3 weeks in sun; strain.

Fill jar with sprigs of mint. Cover with cider vinegar. Let stand 3 weeks in sun; strain.

Fill jar with fresh celery leaves and tips. Cover with cider vinegar. Let stand 3 weeks in sun; strain.

Fruit Vinegar
1 cup red raspberries or other fruit
1 quart red wine vinegar

Place clean fruit in a sterilized jar. Warm the vinegar in a non-reactive pan, then pour it over the fruit. Seal the jar. Let it stand for 1 month, then strain out the fruit and bottle the resulting vinegar in sterilized jars.
Makes 1 quart.

4 to 6 minced garlic cloves
1 quart cider vinegar
Put minced garlic cloves in cider vinegar. Let stand 20 days.
Strain and bottle.

9 chiles de árbol
7 cascabel chiles
1/2 bunch fresh cilantro leaves
2 fresh scallions
3 garlic cloves, halves
3 3/4 cups cider vinegar

In a dry cast iron skillet, toast chiles briefly over medium heat, just until fragrance begins to be released. Place the chiles in a quart bottle or jar. Add cilantro, scallions and garlic, using a wooden spoon handle to help position the ingredients.

In a saucepan, bring the vinegar to a boil, and pour as much of it over the chiles, vegetables and herbs as will fit in the bottle or jar. Cool to room temperature, cover, and store in a dark place for at least 5 days before using.

Sprinkle it over Drunken Beans or quelites, or use it in salsa and hot sauces.

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