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Sekanjabin is one of the oldest recorded Persian tonics, traditionally crafted with vinegar, honey (or sugar), and herbs such as mint.
For centuries, it has been appreciated both as a flavorful drink and as a digestive aid in Persian medicine.
By using apple cider vinegar as the base, this classic recipe gains a bright tang and the added, evidence-backed wellness benefits of ACV—from supporting healthy blood sugar to aiding digestion.
Earthy, fragrant, and invigorating, sekanjabin remains a timeless tonic, now reimagined with a modern wellness twist.
Sekanjabin is still popular in Iran today, where it is served with shredded cucumber and tender lettuce leaves.
Although the modern Iranian preparation uses white sugar syrup, to which the vinegar and mint are added, the ancient sweetener was honey.
Most recipes call for boiling sugar or honey into syrup, but research shows that heating honey can degrade its natural enzymes and antioxidants, reducing the very qualities that make it a healing food.
To preserve these properties, the variation below relies on a “cool” process.
Though it takes a bit more time, this method keeps honey’s delicate enzymes and therapeutic qualities intact, while still producing a syrup that’s flavorful and remarkably shelf-stable—lasting for months when stored in the refrigerator.
Sekanjabin Ingredients
1 cup apple cider vinegar
1 bunch (about 90 g) fresh mint, or about 3 tablespoons dried
2 cups raw honey
Grated cucumber, for serving
Instructions
- Pour the vinegar into a nonreactive saucepan and heat over low heat to warm slightly, to about 135 degrees Fahrenheit. Watch it carefully: you don’t want to cook it at all. This is just to help get those enzymes to break down the herbs.
- Finely chop the mint leaves and stems and put them in a sanitized pint jar.
- Pour your warmed vinegar over the herbs. They should be completely covered. Stir them in to make sure they are all submerged.
- Screw on the jar lid, slipping a bit of parchment paper between the jar and the metal lid to prevent corrosion.
- Place the jar on your counter (but out of direct sunlight) so you remember to shake it every few days to redistribute the contents. Let it infuse for two weeks.
- After two weeks, strain out the herbs. Line a strainer with a piece of butter muslin or fine-mesh cheesecloth and strain the mixture into a new sanitized jar. Squeeze the cloth to get every last bit of tasty drop out.
- Pour the honey into a bowl, add the infused vinegar, and mix well. When thoroughly mixed, transfer the honey vinegar into a storage jar with a noncorrosive lid. The mixture will last indefinitely if refrigerated.
- To prepare the sekanjabin, mix about six parts of water (either still or sparkling) to one part syrup. Pour in a glass and add about ¼ cup grated cucumber to each glass.
Whether in the warmer months or the cooler ones, apple cider vinegar beverages offer both comfort and function—supporting digestion, boosting vitality, and creating small rituals of wellness that fit any season.
They also make thoughtful, health-inspired gifts during the holidays—bottled with care, shared with friends, or served at festive gatherings.
Apple cider vinegar not only adds brightness and depth to these drinks, but also reminds us that wellness and celebration can beautifully go hand in hand.
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Well Being Journal adapted the above excerpt from Homebrewed Vinegar by Kirsten K Shockey. Copyright © 2021 by Kirsten K Shockey. Reprinted with permission.
