Chili pepper, cilantro and garlic vinegar

By Nicole Cawlfield on August 13th, 2020
Herb infused vinegars 600

Homemade infused vinegars also make great fresh-from-the-garden gifts—especially when presented in pretty containers topped with our free printable hangtags.

Herb infused vinegars 600


  • 3 heatproof glass canning jars and lids, pintsize
  • 6 cups white vinegar
  • 3 small hot chili peppers, quartered
  • 6 cloves garlic, peeled and quartered
  • 12 to 15 sprigs fresh cilantro
  • 5 to 6 250 mL sterilized bottles
  • Rubber gloves (for handling chili peppers)
  • Cheesecloth
  • Funnel
  • Additional chili peppers, garlic and cilantro sprigs for decoration after steeping process is complete in 2 weeks (optional)


  1. Wash the glass canning jars and their lids with hot soapy water and rinse well. Fill a large, deep pot (at least 4 inches deeper than the jars) about half full with water. Place the jars, upright, in the pot. Add more water until jars are covered by 2 inches. Bring the water to a boil, then boil the jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat.
  2. Heat vinegar in a large saucepan to a simmer.
  3. While vinegar is heating, thoroughly rinse peppers, garlic and cilantro with water and pat dry with a clean towel. Remove the jars from the water bath with a jar lifter or tongs. Divide peppers, garlic and cilantro among the jars. Tip: Be sure to wear rubber gloves when cutting and handling the hot peppers.
  4. Carefully pour the vinegar into the jars, leaving at least ¼ inch of space between vinegar and the top of the jar. Remove lids from the water bath, dry with a clean towel, and screw tightly onto the jars.
  5. Store the jars in a cool, dark place, undisturbed, for 1 to 2 weeks. Strain vinegar through cheesecloth into a clean large bowl. Pour or ladle vinegar into washed and sterilized 250 milliliter bottles using a funnel. Add a few well-rinsed fresh sprigs of cilantro, more quartered chili peppers and garlic to the bottles for decoration (optional).
Tip: Adding more fresh chili peppers will make the vinegar hotter. We used 2 red jalapeños (mild) and 1 purple ornamental pepper (very, very hot) for the peppers. And be sure to wear rubber gloves when cutting and handling the hot peppers.
Note: Keep the jars and lids in the hot water until ready for use—this will minimize the chance of jars breaking when filling them with the hot vinegar.