The recipe below makes about 2 cups and will fit in one 32 ounce mason jar.

Equipment Needed

  • Quart-sized jar with a lid
  • Parchment paper or wax paper (If using a metal lid, not needed if using a plastic lid)

Ingredients to Put Together

  • 1 cup strawberries, cut into quarters
  • 1/2 cup gently packed fresh basil or mint leaves, roughly chopped (or an additional 1/2 cup strawberries if you prefer)
  • 2.5 cups white wine vinegar, or a little more if needed to cover strawberries and herbs (acidity should be at least 5%)

Mixing Instructions

Here’s the basic process:

  • ½ cup infused strawberry vinegar (recipe above)
  • ¼ cup raw honey
  • ¼ cup olive oil
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper


  • Wash the strawberries and herbs. Allow the strawberries/herbs to dry fully, then cut the strawberries into quarters.
  • Place them along with the herbs into your jar.
  • Heat white wine vinegar in a pan until it is steaming, then pour it into the jar.
  • Leave at least 1/2 inch of space between the top of the vinegar and the lid.
  • Allow the vinegar to cool before sealing the jar.
  • Place all ingredients in a jar and stir with a fork to combine.
  • Store in a cool dark place.
  • Shake jar often once a day for 3 weeks, and then 3 times a week for the remaining 3-5 weeks
  • After the 6-8 weeks, filter the herbs from the liquid, squeeze out the resulting liquid using cheesecloth or a nut milk bag

After Your Vinegar Has Infused:

  • Stir before use and add raw honey (optional – to taste)

Put the liquid after the infusion of the ingredients and raw honey into a glass bottle with a tight fitting cork, or lid. Keep it refrigerated. Shelf Life: Herbal vinegars have a relatively long shelf life, usually lasting at least six months.

Here are some more ways to use it:

  • As a marinade – It’s delicious with beef or chicken.
  • As salad dressing – Mix with olive oil and honey to make a yummy vinaigrette.
  • Added to rice or cauliflower fried rice