Four Thieves Vinegar Recipe - Kami McBride https://kamimcbride.

com/four-thieves-vinegar-recipe/

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From my book, The Herbal Kitchen

Kami McBride

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• 1/2 cup finely chopped fresh lavender
• 1/2 cup finely chopped fresh rosemary
• 1/4 cup finely chopped fresh sage
• 1/4 cup finely chopped fresh thyme
• 2 tbsp finely chopped fresh peppermint
• 3 garlic cloves, finely chopped
• 1 tbsp powdered black pepper
• 3 cups apple cider vinegar

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B. Fill a glass pint jar with the herbs and spices.
E. Pour vinegar over the ingredients, filling the jar to the top with vinegar. The vinegar
should cover the ingredients by at least a couple of inches.
H. Close the lid. If youʼre using a metal lid, cover the opening of the jar with two sheets of
wax paper before putting the lid on. Plastic lids work well for this recipe.
M. Store vinegar in a cool dark place for one month. Shake it once in a while and
occasionally check to see if you need to add more vinegar, as some might get soaked up
by the plant material. If the herbs are sticking out above the vinegar, add more vinegar.

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B. After one month, strain the herbs from the vinegar.
E. Place a funnel into the opening of a clean, sterilized jar. Lay muslin over the top of the
funnel.
H. Pour your infused vinegar through the muslin.
M. Let the vinegar strain through the cloth and funnel into the clean jar.
S. Donʼt squeeze the muslin, as that will squeeze water from the plant material, shortening
the shelf life of your vinegar and making it cloudy.
V. Discard the strained ingredients into the compost. The liquid left behind is your herbal
vinegar.

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0,* )%1Take a tablespoon each morning to help support your immunity. If you have a sensitive
stomach, then dilute in water. This zesty flavor also works well added to salad dressings,
marinades, and bloody Mary's as a delicious way to bring kitchen magic into your home.

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Four Thieves Vinegar Recipe - Kami McBride https://kamimcbride.com/four-thieves-vinegar-recipe/

2(,$.#% 1Store your herbal vinegar in a container with a plastic or cork lid, as the vinegar will
corrode metal. Place the container in a cabinet away from heat and light, and in a place with
consistent temperatures. Your vinegar should last for about one year. If it turns black, has
floating chunks, mold, or a funny smell, throw it away.

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