Herb Infused Vinegar

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Herb Infused Vinegar
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
39
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie39 kcal(2 %)
Protein0.23 g(0 %)
Fat0.12 g(0 %)
Carbohydrates1.1 g(1 %)
Sugar added0 g(0 %)
Roughage0.65 g(2 %)
Vitamin A20.17 mg(2,521 %)
Vitamin D0 μg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.15 mg(1 %)
Vitamin B₆0.02 mg(1 %)
Folate2.76 μg(1 %)
Pantothenic acid0.02 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5.99 mg(6 %)
Potassium28.94 mg(1 %)
Calcium17.91 mg(2 %)
Magnesium6.72 mg(2 %)
Iron0.7 mg(5 %)
Zinc0.07 mg(1 %)
Saturated fatty acids0.05 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
2 sprigs
6 sprigs
1 liter

Preparation steps

1.

Rinse and dry the herbs. Place the herbs in a bottle, then fill with the vinegar. Seal tightly and place in a warm place (like a window sill) for 3 weeks. 

2.

Strain the vinegar into a clean bottle, and seal tightly.

3.

Store in a cool, dark place.

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