Flavored vinegars are useful in the kitchen and the bath, and the person who has an herb garden or access to fresh herbs can make them to use in salad dressings, as basting liquid for grilling or as a skin care product. Non-gardeners should take heart, because dried herbs can also be used to make herbal vinegar.

Things You'll Need

Fill one of the coffee filters with the dried herbs. Tie off the top of the filter with the dental floss. Be sure the tie is tight, so that none of the dried herb is able to escape into the vinegar.

Pour the vinegar into the microwave-safe bowl and heat in the microwave to just under boiling. Depending on the wattage of the oven, this should only take one to two minutes.

Float the filter containing the herbs in the warm vinegar and drape the ends of the dental floss over the edge of the bowl. As the coffee filter absorbs moisture, it will sink to the bottom of the container. Steep the herb packet in warm vinegar for 20 to 30 minutes. Remove from the vinegar using the dental floss “handle.”

Throw away the spent filter, herbs and floss. Place the funnel into the neck of the bottle and fill with vinegar. Place the second filter into the funnel if there is any solid material floating in the vinegar. Close the bottle using the cork or rubber stopper. Store vinegar in cool, dark place.


  • Be sure to clean all utensils in warm, soapy water and rinse well prior to usage.

  • Do not be alarmed if vinegar is cloudy; this is inevitable when using dried herbs.