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Homemade Vinegars

Making your own vinegar will yield crisp taste and layers of flavor.

Source: Martha Stewart Living, April 1996


For fresh angelica vinegar:

  • Rice-wine vinegar or apple-cider vinegar, as needed
  • 2 red stems fresh angelica with leaf tips

For spicebush and garlic-mustard vinegar:

  • 1 healthy unpeeled spicebush twig
  • 2 sprigs fresh garlic mustard with blossoms and leaves
  • Equal amounts apple-cider vinegar and red-wine vinegar, as needed

For wild-violet and ramp vinegar:

  • 1/4 cup Violet Syrup
  • White vinegar, as needed
  • 2 ramps with leaves removed and stems left intact, rinsed clean
  • 3 long-stemmed wild violets, for garnish


  1. For each vinegar, place the flavor ingredients in a clean, dry glass bottle. Fill the bottles with the appropriate vinegar, and seal tightly. Steep in a cool, dark place for one week for flavors to develop. After that, keep vinegars for up to 2 weeks, refrigerated.

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