Making Infused Vinegar
The standard formula to follow is 1 part dry herb to 7 parts vinegar. Don't feel the need to be terribly precise as this type of medicine was formulated using a 'pinch of this, pinch of that' methodology. It’s hard to mess it up!
Cover tightly, shake and store in a cool, dark place to macerate for about two weeks, shaking daily. Make sure that you use a plastic top or a layer of plastic wrap or wax paper between the jar and a metal lid. Otherwise, the vinegar will eat away at the metal and ruin the whole batch.
Dry herbs generally make a stronger extract than fresh and have a longer shelf life. If you do use fresh plants, allow them to sit out overnight to slightly wilt and lose some of the water content before using.
Vinegar Extracts (aceta) have a shelf life of around 6 months, if not longer.
Dosing
While there are people that have no
problem with the taste of straight vinegar, I am not one of them! To
dose, I mix with an equal part of honey. Drink some water
after taking and swish your mouth out a bit as you do. Vinegar should
not stay against the teeth for long, it’s not good for them. Even
better, put your spoonful into a cup of plain water, juice or even
ginger ale and then drink.
Vinegar extracts are taken two to three teaspoons at a time, up to five
times per day as a usual dose. Be careful taking vinegar on a routine
daily basis though. I do realize that some do and are perfectly fine
doing so, but if you are on medications, struggle with low blood
potassium, check with your doctor or naturopath first.
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