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four thieves vinegar recipe
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Four Thieves Vinegar Recipe

From my book, The Herbal Kitchen
Author: Kami McBride

Ingredients

  • 1/2 cup finely chopped fresh lavender
  • 1/2 cup finely chopped fresh rosemary
  • 1/4 cup finely chopped fresh sage
  • 1/4 cup finely chopped fresh thyme
  • 2 tbsp finely chopped fresh peppermint
  • 3 garlic cloves, finely chopped
  • 1 tbsp powdered black pepper
  • 3 cups apple cider vinegar

Instructions

  • Fill a quart-size glass jar with the herbs and spices.
  • Pour vinegar over the ingredients, filling the jar to the top with vinegar. The vinegar should cover the ingredients by at least a couple of inches.
  • Close the lid. If you’re using a metal lid, cover the opening of the jar with two sheets of wax paper before putting the lid on. Plastic lids work well for this recipe.
  • Store vinegar in a cool dark place for one month. Shake it once in a while and occasionally check to see if you need to add more vinegar, as some might get soaked up by the plant material. If the herbs are sticking out above the vinegar, add more vinegar.

Decant

  • After one month, strain the herbs from the vinegar.
  • Place a funnel into the opening of a clean, sterilized jar. Lay muslin over the top of the funnel. 
  • Pour your infused vinegar through the muslin.
  • Let the vinegar strain through the cloth and funnel into the clean jar.
  • Don’t squeeze the muslin, as that will squeeze water from the plant material, shortening the shelf life of your vinegar and making it cloudy.
  • Discard the strained ingredients into the compost. The liquid left behind is your herbal vinegar.

Notes

To use: Take a tablespoon each morning to help support your immunity. If you have a sensitive stomach, then dilute in water. This zesty flavor also works well added to salad dressings, marinades, and bloody Mary's as a delicious way to bring kitchen magic into your home.
Storage: Store your herbal vinegar in a container with a plastic or cork lid, as the vinegar will corrode metal. Place the container in a cabinet away from heat and light, and in a place with consistent temperatures. Your vinegar should last for about one year. If it turns black, has floating chunks, mold, or a funny smell, throw it away.