How to Make Pine Vinegar for Food and Healing

Making pine vinegar in your kitchen is easy to do. Why spend a fortune on pricey balsamic vinegar when pine is just (if not even more so) delicious? This article will provide you step by step directions to make your own pine vinegar right in your kitchen for just pennies as serving!

First you will want to gather pine needles. Any kind of pine but remember that each species has their own distinct flavor. Some are more citrus like than others. Experiment with different types of pines in your area and decide for yourself. It's easy to make up a batch and they have a long shelf life. You will need about 2 cups of pine needles for each batch. When you gather your needles be sure to gather away from roadsides and take a little from several branches rather than all from one branch.

Other supplies needed to make pine vinegar are;

Clean and dry glass jar
Stove
Small saucepan
Small mesh strainer or cheesecloth
Vinegar (pasteurized or raw)

Some people like to heat their vinegar up on the stove top first to avoid the growth of mold on their vinegar later but you will have to see if this is a problem for you. If you live in a damper climate you may find this step necessary. You can just heat it through almost to the point of boiling. Let this cool completely.

Next take your pine needles and cover them with twice the amount of vinegar in the glass jar. Let this sit in a cool and dry area for 4-6 weeks shaking the jar every few days or so. A cupboard is a good spot for vinegar that is "curing".

After the desired amount of time all you need to do is simply strain out the pine needles with your mesh strainer/cheesecloth and reserve the liquid. (The pine needles can be composted) Be sure to label your jar so you aren't wondering later what is in it later on. You cans store your vinegar in a plain glass jar our re-bottle in something fancier and more decorative. Pine vinegar makes a great hostess gift or that little extra something for the person who has everything!

This vinegar can be used on salads as well as in sauces for meat and fish dishes. It's also a good medicine to take if you are congested or have respiratory issues going on. (Good for colds and flu's) In this case you can take 2 teaspoons 2-3x a day.