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How to Sous Vide Infused Vinegars

Making sous vide infused vinegars at home is quick and easy. I usually cook them at between 130°F to 160°F (55°C to 71°C) for 1 to 3 hours and they turn out great almost every time.


How to Infuse Vinegar with Sous Vide

Infused vinegars are a great way to add subtle flavors to vinaigrettes and sauces. Several infused vinegars are available in stores but they are often much more expensive than their plain counterparts. Making your own at home is quick and easy, plus much less expensive.

Cherry vanilla infused balsamic vinegar

Any type of vinegar can be infused but I tend to shy away from the plain "white vinegar" because it can be harsh and very hard to mellow out. My favorite vinegars to make are white wine vinegar infusions, apple cider vinegar infusion, rice wine vinegar, and infused white balsamic vinegar.

Occasionally I'll use darker vinegars such as red wine or infused balsamic vinegar, but you want to make sure the flavoring agents complement the base flavors of those vinegars.

I usually use my infused vinegars in vinaigrettes for salads or as a sauce on fish. They can also be used to make shrubs, tasty vinegar based drinks. The flavor of ceviches can also be increased through the addition of infused vinegars.

For more modernist dishes they can also be turned into airs or other light foams. And I love to give infusions as gifts.

Chile pepper infused vinegar

The infusion processes doesn't generally affect the storage time of the vinegar so most vinegar infusions will last for several months in a dark cabinet. The flavor will fade over time though.

Infused Vinegar Process

Making infused vinegars is simply a matter of following the standard sous vide infusion process.

Sous vide cranberry apple vodka 10

Seal the vinegar with any of the flavoring agents in a sous vide bag or Mason jar. Seal it and place in a water bath set to 130°F to 160°F (55°C to 71°C). Let it cook for 1 to 3 hours.

Remove it from the water bath and let the sous vide infused vinegar cool on the counter for about 10 minutes, and then chill it in cold water or an ice bath.

You can then strain the vinegar and use as desired!

Chive blossom infused vinegar

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Sous Vide Infused Vinegars Temperatures and Times

  • Mild, Uncooked Flavors: 130°F for 1 to 3 hours (54.4ºC)
  • Medium, Stronger Flavors: 145°F for 1 to 3 hours (62.8ºC)
  • Cooked, Strong Flavors: 160°F for 1 to 3 hours (71.1ºC)

Do you have experience cooking infused vinegars? Let us know your thoughts in the comments below!

Looking for more infusions? Check out the sous vide infusions time and temperatures for all the sous vide information you need.

Sous Vide Infused Vinegars Recipes and Articles

How to Make Infusions for Gifts

What better holiday gift than discovering how to make infusions to give as gifts! Here's a step by step look at creating infusions for oil, alcohol, vinegar, and bitters!

Sous Vide Lime and Coconut Infused White Balsamic Vinegar Recipe

I like to infuse the classic flavors of lime and coconut into a white balsamic or rice wine vinegar. The resulting vinegar infusion works great in a shrub or sprinkled over a fruit salad.

Sous Vide Chile Pepper Fire Vinegar Infusion Recipe

For this recipe I make a super-spicy hot sauce where the chile pepper flavor is infused into the vinegar itself. This makes it convenient to selectively add drops of heat to any meal.

Sous Vide Cherry Vanilla Infused Balsamic Vinegar Recipe

The sweet and tart cherry flavor goes wonderfully with the taste of earthy vanilla. These strong flavors hold up well when infused into the already deep essences of balsamic vinegar.

Sous Vide Carrot Beet Infused Vinegar Recipe

Carrots and beets are a common pairing in many Eastern European cuisines. The sous vide infusion process combines them into a sweet and funky flavored vinegar that goes great drizzled on game meat.

Sous Vide Raspberry Infused Vinegar Recipe

Making sous vide raspberry infused vinegar is a great way to preserve fresh berries. I like to make a vinaigrette out of the resulting infusion to serve on spinach salad or as a sauce on white fish like cod or bass.

Pear Ginger Vinegar Infusion Recipe

Sweet pears and spicy ginger meld together into a flavorful vinegar infusion that is fantastic on sushi or sprinkled over steamed fish. The resulting pickled pears make a great addition to a chutney or used as a garnish.

Citrus Infused Vinegar Recipe

I often use a few splashes of this vinegar to brighten up the dish by adding even more freshness with the infusion of lemon, lime, grapefruit, and orange peels. It's a perfect topping to drizzle on salads or add to cocktails to provide some sour notes.

Smokey Chile Pepper Vinegar Infusion Recipe

The whipping siphon infusion method excels at pulling out the fruity flavors of ingredients before the spiciness. Don't worry though, this infused vinegar still packs a punch!

Chive Blossom Infused Vinegar Recipe

I love to preserve the flavor of those fresh chive purple blossoms by infusing them into vinegar. This easy process allows me to enjoy their flavor year round!

Roasted Beet Infused Vinegar Recipe

Infusing roasted beets and toasted spices in vinegar transfers the deep, well rounded flavors into the liquid. The resulting rich and versatile vinegar can be used with many dishes.

Strawberry Rhubarb Infused Vinegar Recipe

The addition of some strawberries to the rhubarb helps to mellow the flavor and add some sweetness while the mint contributes a background freshness to the vinegar infusion.

Sous Vide Infused Vinegars Comments

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