Vinegar's are a useful medium for extracting and preserving herbs. We prefer to use raw unpasteurized organic apple cider vinegar when making herbal vinegar.
When taking apple cider vinegar (ACV) internally, it can encourage a healthy pH balance, reduce inflammation, boost immunity and regulate metabolism. When taken with food, it enables you to absorb minerals better.
Externally, it can bring bruises to the surface, cool and reduce swelling, and benefit the hair and skin. Never take Apple Cider Vinegar internally undiluted on a regular basis but to always dilute it in water or a beverage before drinking. Frequent undiluted doses of ACV is acidic enough to weaken the enamel on your teeth.
To make an herbal culinary vinegar, use 1 cup fresh herb or 1/2 cup fresh dried herb per 2 cups ACV. There isn't an exact science and it depends if you want it really strong. Press the herbs down to the bottom of a glass jar and slightly bruise them. The key, is to make sure that the herbs are completely "just" covered. Cover the herbs with the ACV and put on the lid with a piece of wax paper between the lid and the glass jar. Let it sit for 2 to 4 weeks in a cool, dark place, then strain through a cloth such as a cheesecloth. Check it on occasion to make sure all the herbs are completely covered with the ACV.
After straining, then use a new sterilized glass canning jar to store the finished product. Be sure to place a new piece of parchment paper or wax paper in between the glass jar and the metal screw top lid when infusing and storing the vinegar as it reacts to metal. You can taste test the vinegar on the 2nd week of steeping to see if you think that it is strong enough to your liking.
Use your herbal culinary vinegar in marinades, dressings, splashed over cooked or raw veggies, on fish, chicken or just experiment with what you like.
ELDERBERRY OXYMEL (vinegar and honey)
This remedy is an excellent vitamin C tonic and antiviral. It is good for all ages, except for babies under one year of age because it contains honey.
Collect 7-8 heads of fresh elderberries. Be sure when doing this, that you are absolutely certain that you are collecting Elderberry and not some other form of similar berry that could be toxic. Never collect an herb near the roads or in areas where they could have been exposed to chemicals.
3 cups ACV (raw unpasteurized apple cider vinegar)
2 1/2 cups of raw honey
Gather the elderberries when they are ripe (dark blue black) and remove from the stems. Use the elderberries to make infused vinegar as detailed above. Once the herbal vinegar is complete, pour the liquid into a sauce pan and heat gently. Add the honey and stir it until it dissolves, taking the pan off the heat after just a few minutes. Do not boil!
Once this is cool you may then bottle it up in a clean sterilized glass container. It will keep in the fridge for six months. Take 1 teaspoon daily to prevent colds and flu or if you’re using it for a treatment, take 1 teaspoon 3 to 4 times daily.
