Oregano-Infused Vinegar


Dennis and I always make our own salad dressings, often using vinegar we infuse ourselves. We love to re-use olive oil bottles that have a pourer inserted, so the solids stay in the bottle and continue infusing the vinegar. Our favorites thus far have been a spicy serrano pepper-infused rice vinegar for Asian cooking & an orange and peppercorn-infused apple cider vinegar.

1 medium glass bottle, preferably with a plastic pourer inset
handful oregano, stems and all
1-2 garlic cloves, quartered
15 black peppercorns, whole
vinegar to fill bottle, apple cider would be best (but plain white can work too)

Remove the plastic pourer from the bottle mouth and shove in your herb, garlic, and peppercorns. Fill with vinegar, making sure that herbs stay below the surface. The vinegar will only become more flavorful over time, so try it 4-5 days later in a salad dressing or to braise some greens in. Store it in a dark place in the kitchen. If you don’t plan to use the vinegar within a week, pour off the vinegar from the herbs and store it up to a month.