How To Make Fruit Flavored Vinegar?

With this recipe, there is so much potential for experimentation! Pick your preferred flavor combinations and fill your cupboard on a budget with tasty gourmet vinegar!

Infuse the vinegar

  • In a stovetop skillet, cook the vinegar slowly until it barely starts to steam. Don’t let it boil or simmer.
  • Put the fruit in a wide-mouth Mason jar that has been cleaned and sanitized. To get some juice out of the fruit, mix it with a muddler. If you’re tempering the vinegar with sugar (see notes), add it here.
  • Over the herbs and fruit in the container, pour the warmed vinegar. Cap securely.
  • Put it somewhere cool and dark, and give it 2-4 weeks to infuse.
  • When the flavor is to your liking, filter the vinegar to remove particles via cheese cloth or a small sieve.
  • Fill storage bottles with the infused vinegar.
  • At room temperature, flavored vinegar has a shelf life of about 3 months; in the refrigerator, it has a shelf life of 6 to 8 months.


In a stovetop skillet, slowly heat the vinegar until it barely starts to steam. Avoid letting it boil or simmer.

Fill a wide-mouth Mason jar with the fruit and sterilize it. To release some juice, muddle the fruit with a muddler. Add sugar now if you’re tempering the vinegar with it (see notes).

The herbs and fruit in the jar should be covered with the hot vinegar. Cover firmly.

For 2-4 weeks, leave it in a cool, dark place to infuse.

If the flavor is to your liking, filter the vinegar through cheesecloth or a fine sieve to get rid of the particles.

Place bottles for storage with the infused vinegar.

At room temperature, flavored vinegar has a shelf life of about three months, and six to eight months in the refrigerator.

How is fruit-flavored vinegar made?

1 liter of white wine vinegar—you should use a high-quality vinegar for this. Save straight white vinegar for cleaning purposes only!

1 and a half cups of fruit slices (half a cup for each jar). I created one strawberry, one peach, and one plum jam jar.


Step 3: Wait for at least two weeks to “brew.” If you like, you can strain the fruit out of your vinegar after two weeks, or you can leave the fruit in and strain it when you’re ready to serve.

When used in homemade vinaigrettes and marinades, this vinegar is wonderful! a great idea for foodie gifts!

How can vinegar be given flavor?

  • Use glass containers that can be closed with a screw-band lid, cap, or cork and are free from cracks or nicks.
  • First bottling: Wide-mouthed glass jars work best for the first bottling since they make it simple to remove the flavoring components.
  • Final bottling: Any glass jar or bottle may be used, but it is great if it enables simple addition and removal of additional components like herb sprigs or veggies on skewers.
  • To ensure that the containers are warm during bottling, wash and sanitize them soon before filling.
  • To sanitize the containers, get a sizable saucepan of simmering water ready. (Water simmers when the temperature is slightly below the boiling point and the bubbles scarcely break the surface.)
  • Containers should be properly washed in soap and water. Rinse. Immerse for a full 10 minutes in the sterilizing bath.
  • Utilizing tongs, remove the disinfected items from the simmering water and invert them onto a spotless surface or rack.

Lids and caps

  • Home canning jar lids that are two pieces of metal or one piece of plastic: Prepare the canning jar lids in accordance with the manufacturer’s instructions.
  • screw caps made of non-corroding metal or plastic. If using freshly bought screw caps, sterilize according to the manufacturer’s instructions. Screw caps should be cleaned in boiling water after being rinsed in hot, soapy water. When ready to use, turn off the heat and leave the caps in the hot water.
  • Use only brand-new corks. Just before bottling, immerse each cork three to four times in boiling water using tongs.


The kind of vinegar used is determined by taste preferences and any additional components. Use commercially manufactured vinegar to guarantee the correct level of acidity for safety.

  • The hue of distilled white vinegar is clear, and it tastes harsh and acidic. It pairs well with plants that have delicate flavors, such dill, mint, or parsley.
  • Compared to distilled white vinegar, apple cider vinegar has a softer flavor that goes well with fruit. Its amber hue will have an impact on the final color.
  • White wine and champagne vinegars are often more expensive than distilled white vinegar and have a light, flowery smell. These vinegars go well with fruit that has a milder flavor and soft herbs.
  • Spices and strong herbs like rosemary go best with red wine vinegar.
  • Balsamic vinegars can be used safely if desired, however they don’t work as well for flavoring vinegars because they tend to disguise the flavor of fruits or herbs.


  • Use just unharmed leaves and toss any brown sections of the herbs for the best results. Home gardeners should collect their herbs immediately after the morning dew has dried for the best flavor, choosing herbs that have not yet bloomed.
  • To lessen the possibility of dangerous bacteria entering the vinegar through the fresh herb sprigs, fresh herbs used to flavor vinegars should be dipped in an antibacterial solution of water and bleach.
  • Fresh herbs should be briefly dipped in a bleach solution of 1/2 teaspoon regular household bleach to 3 cups of water. Completely rinse with cold water, then pat dry with a fresh paper towel.
  • Fresh herbs can be replaced with dried herbs, such as bay leaves.
  • Although ground herbs can be utilized, they might get cloudy.

Fruits, vegetables and spices

  • All fruits and vegetables should be well rinsed in clean water, and any peel should be removed. Large fruits and vegetables may require slicing or cubing; little ones can be cut in half or left whole.
  • The flavor and color of vinegar are improved and added by strawberries, raspberries, pears, peaches, and the peel of oranges or lemons.
  • For every pint of vinegar, add the peel from one orange or lemon, or 1 to 2 cups of fruit.
  • Vinegars can also be flavored with vegetables like green onions, jalapenos, and fresh garlic cloves.
  • To make insertion and removal simple, thread these onto skinny bamboo skewers.
  • Fruits and vegetables go nicely with whole spices, such as stick cinnamon, peppercorns, or mustard seeds.

First Bottling

  • Vinegar should first be heated to just below boiling.
  • Prepare fruits, vegetables, herbs, or spices as the vinegar heats:
  • To heighten flavor and release their aromatic oils, lightly bruise the sprigs of freshly washed herbs, mint leaves, or berries. This also reduces the amount of time needed for flavors to emerge. Press firmly with the back of a clean chef’s knife, pestle, spoon, or muddler on a clean cutting board or in a bowl.
  • For enhanced flavor release, slit whole jalapenos peppers or peeled garlic cloves.
  • Before adding the herbs and fruits to the bottles, coarsely chop them.
  • In the clean, hot jars or containers, put the prepared herbs, vegetables, fruits, or spices.
  • Do not overpack. For each pint of vinegar, choose the right amount of flavoring component from the table below. (If preparing one quart, double the flavoring ingredient amounts.)
  • Over the flavoring components in the jars, pour the hot vinegar. Leave a headspace of 1/4 inch.
  • Container rims should be cleaned with a fresh, moist cloth or paper towel. Put on the lids, corks, or screw caps, and secure them firmly. If required, wipe the container’s exterior before storing it in a cool, dark location.
  • The whole development of tastes should take at least ten days. It will take three to four weeks to extract the most flavor.
  • Taste a few drops of vinegar on some plain bread or a spoon after 10 days to see how the flavor has evolved. Make the final bottling if the flavor has evolved to your liking.

If the tastes require additional time to properly develop, firmly shut the container and let it sit for up to three to four weeks, sample occasionally until the desired flavor is achieved.

  • Add additional of the base vinegar that was used to thin out the mixture if the vinegar flavor is too overpowering after standing for a while. Before adding, heat vinegar to just below boiling.

Final Bottling

Before making flavored vinegars, thoroughly clean your hands and work areas to prevent cross-contamination.

  • As previously, wash and disinfect the containers’ lids.
  • Pour the vinegar through a moist cheesecloth or coffee filter several times into a clean container until the vinegar is clear. Throw away the fruits, veg, or herbs.
  • If desired, add one or two fresh, previously sanitized sprigs of herbs or berries to the final bottling containers.
  • Place containers with the flavored, filtered vinegar inside, then secure the lids.
  • To make sure they are utilized within a safe time frame, label the prepared containers and/or mark the date of preparation on your calendar.


  • Bottles of flavored vinegar should always be kept firmly closed to reduce the possibility of deterioration.
  • Flavored vinegars can be safely kept for up to three months in a cold, dark area (65 degrees Fahrenheit or lower) or up to six months in the refrigerator. After opening, refrigerate.
  • If your flavored vinegar exhibits any mold or fermentation symptoms (such as bubbling, cloudiness, or sliminess), discard it immediately without tasting or using it.
  • Even if there are no signs of decomposition after six months, test the vinegar’s flavor before using it to ensure that it is still acceptable.

Flavored vinegars should only be used as a decorative item when exposed to bright light or kept above 65°F for a prolonged period of time.

Give recipients safe storage instructions if given as a gift.

Fresh Dill Vinegar

  • 8 fresh dill sprigs
  • 1 pint of white vinegar, 4 cups

After washing, add 3 cups of water and 1/2 teaspoon of household bleach to a bowl of dill. Completely rinse with cool running water. Put dill in a quart-sized sterilized jar. Pour vinegar over dill after heating it to just below boiling.

Cap securely and leave for three to four weeks in a cool, dark area. Vinegar should be strained, and dill should be thrown away. Fill clean, sterile bottles with vinegar and secure the lids. If preferred, add a fresh sprig of cleaned and sanitized dill. Place in the fridge to store. yields 1 pint.

Herbal Vinegar

  • Red wine vinegar, 4 cups
  • 8 fresh parsley sprigs
  • Thyme leaves, 2 tablespoons
  • one tablespoon of rosemary leaves
  • one tablespoon of sage leaves

Wash herbs thoroughly before dipping them in a solution of 3 cups of water and 1/2 teaspoon household bleach. Completely rinse under cool running water, then pat dry. Put the herbs in the sterile quart jar. Pour vinegar over herbs after heating it to just below boiling. For three to four weeks, shake occasionally while allowing to stand in a cool, dark place with the cap snugly on. Remove the herbs with a strainer. Fill clean, sterile bottles with vinegar and secure-fitting lids. If desired, include a fresh sprig of cleaned and sterile parsley. Place in the fridge to store. produces 1 pint.

Raspberry Vinegar

  • raspberries, 1 cup
  • White or wine vinegar, two cups

1 cup of fresh raspberries should be rinsed in cold, running water. Put raspberries in a quart jar that has been sterilized after lightbruising. Vinegar should be heated to a little boil. Fill jar with raspberries, then pour over. Tightly seal. Allow to stand in a cool, dark room for two to three weeks. Press firmly on the particles to extract as much liquid as you can before transferring the mixture to a 2-cup glass measuring cup through a fine-mesh cheesecloth-lined sieve. Throw away solids. Fill a pint jar with vinegar and sanitize it. Refrigerate after securing carefully. produces 1 pint.

Strawberry Vinegar

  • 2 cups of strawberries, fresh
  • 3 cups apple cider vinegar
  • Sugar, 1/4 cup

Clean the strawberries, cut them in half, and reserve 1/4 cup. The leftover strawberries should be put in a big bowl. Strawberries should be covered with vinegar and left for an hour. Add strawberries and vinegar to a big sauce pan. Bring to a boil after adding sugar. Reduce heat, cover, and simmer for ten minutes. Mixture should be strained through a fine-mesh cheesecloth-lined sieve into a clean container while pressing down forcefully on the particles to extract as much liquid as you can. Throw away solids. Fill a quart jar with vinegar after cleaning and sterilizing it. Add the strawberry reserves. Close firmly. Place in the fridge to store. about yields 1 pint.

How long does vinegar with fruit flavoring last?

Consider heat infusing if you can’t wait the 3–4 weeks for fruit-infused vinegar. Pour the hot vinegar over the herbs after heating it to between 190 and 195 °F. To add more flavor, combine the fruit and vinegar in a clean glass jar and condition it for 2-4 weeks in a cool, dark location.

The procedure for a completed product may be sped up by 1 to 2 weeks by preheating the vinegar.

To collect any sediment, strain the vinegar through a cheesecloth or fine mesh strainer. Keep the flavor-infused vinegar in a sterile bottle and throw away the fruit.

Vinegar with fruit infusions can be kept for up to 6 months in a cold, dry location. No refrigeration is necessary. What amazing fruit masterpieces are you going to make?

Have you made this dish? Please give this recipe card below a star rating and/or leave a remark lower down the page. We always value your opinions. By pinning the recipe or clicking the heart in the bottom right corner, you can also save it for later.

Making fruit vinegar: What are the steps, exactly?


Cut up some fresh fruit or fruit scraps (the peels, meat, and/or cores)

  • 1/3
  • 1/2

Live unpasteurized vinegar can be purchased or created at home, such as red wine vinegar or apple cider vinegar.


The fruit and sugar should be put into a 1/2 gallon Mason jar. The fruit should be covered in water before starting vinegar is added. To keep insects out, wrap cheesecloth across the vessel’s mouth and fasten with a rubber band.

The natural yeasts on the fruit’s skins will begin to ferment the sugars into alcohol after the first week of daily stirring the mixture. Allow the fruit to ferment for a further week while occasionally stirring. As the yeast ferments the carbohydrates into ethanol and produces carbon dioxide, there should be a faint bubbling in the mixture.

In order to make vinegar, remove the cheesecloth, filter the liquid, remove and discard the particles, and then put the liquid back to the jar. Cheesecloth should be covered once more.

After 4 weeks, taste the vinegar to check for acidity (complete conversion can take up to 3 months). Save the mother for later use and strain it out before bottling the vinegar. Use the vinegar right away, or let it sit for a year or more to let the tastes develop.