Powdered sage leaf (Salvia officinalis)
Raw apple cider vinegar
Basic Guidelines for Making Infused Vinegars
Use dried herbs for making infused vinegars whenever possible. The water content of fresh herbs can dilute the acidity of the vinegar, reducing its shelf-life. Made properly, infused vinegar can last for up to twenty years.
Using a grinder or mortar and pestle, turn dried herbs into a coarse powder.
Place herbs in a clean glass jar and cover with vinegar to about an inch above the herbs.
Macerate your batch for at least two weeks, shaking every day or two.
Strain your vinegar using cheesecloth or a fine sieve or chinoise.
Pour vinegar into a sterilized bottle and cap (Green, 2000).
Dilute 1 tablespoonful in ¼ cup water and take as needed