Not all tinctures have to be made with alcohol. You may be trying to avoid even the few drops of alcohol that a standard tincture provides, or you are put off by the taste of alcohol enough that it interferes with your herbal protocol.
Make some of your tinctures with vinegar instead, and avoid any problems that arise with using an alcohol base.
Time Required: 2 weeks
- Fill your glass container with dry herbs
- Pour apple cider vinegar over the herbs, until they are completely submerged.
- Cap tightly.
- Label your tincture with the contents and the date you started.
- Every day, shake your tincture to agitate the contents.
- After two weeks, strain your tincture if desired. I often strain off just enough to fill my dropper bottle and leave the rest of the vinegar in the original container until needed.
- Store in a cool, dark place.
- Use raw apple cider vinegar if at all possible; apple cider vinegar that contains the mother if raw is not available.
- Avoid white vinegar.
- Use dry herbs only.
- Vinegar tinctures have a 1 year shelf life.
What You Need
- Glass quart or gallon jars
- Apple cider vinegar (raw if possible)
- Dried herbs
- Tight fitting lid