This marjoram-infused apple cider vinegar is a two-in-one recipe. If you strain it after just one day, you’ll have a delicately floral culinary vinegar—perfect for dressings or marinades. If you let it sit for two weeks, it transforms into a potent digestive tonic to help with sluggish digestion after heavy meals.
It’s simple to make, long-lasting, and a great way to preserve that big marjoram harvest. This infusion isn’t just tasty—it’s functional. And like all things we do here at The Farming Chefs, it’s made with whole ingredients and no unnecessary extras.
Serves:
400 ml infused vinegar
Time to Prepare:
5 minutes
Time to cook or cure:
1 day (for culinary use) or 14 days (for digestive tonic)
Skill
Sterilizing, infusing, safe herbal preservation
Serves:
400 ml infused vinegar
Time to Prepare:
5 minutes
Time to cook or cure:
1 day (for culinary use) or 14 days (for digestive tonic)
Skills:
Sterilizing, infusing, safe herbal preservation
1. Place all dry spices into a clean, sterile bottle.
2. Add the fresh marjoram leaves and gently press them down into the bottle.
3. Pour over the apple cider vinegar until herbs are completely submerged.
4. Close the bottle tightly and label it with the date.
5. For culinary vinegar, strain after 24 hours and store in the fridge.
6. For digestive tonic, let it sit for 2 weeks in a cool, dark place before straining.
Strain and store the vinegar in a clean glass bottle with a tight-fitting lid. Keep in a cool, dark place for up to 1 year. Once opened or strained, it’s best to store in the fridge for freshness.
A: Yes, but the result will be less fragrant and slightly more bitter. Use about 1 tablespoon of dried marjoram.
A: The digestive tonic version is not recommended for daily use during pregnancy due to its concentration of bitters.
A: Yes, but they add lovely complexity. Feel free to omit or swap as desired.
A: No, discard the used herbs after straining. Their properties will have been extracted.
A: Dilute 1 teaspoon in 250 ml of water and sip slowly after a heavy meal.
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