cups vinegar (white, cider, wine)
Minced fresh herbs
Bring vinegar to a simmer, remove from heat and add 4 to 6 T herbs. Cover and allow to sit 4 to 5 days, with occasional shaking. Strain into a bottle and add a fresh sprig of herb. Cork tightly and dip neck of bottle in melted paraffin to seal. Label and store. You can use almost any herb or combination of herbs. Try tarragon, chive (leaves or pink blossoms), basil, marjoram, sage, rosemary, or winter savory. Onion adds a pungent note; and mustard, bay leaf and chili add zest. Curry powder or garlic will add even more spice. For a particularly pretty and flavorful vinegar, prepare tarragon vinegar and add a long whole red pepper and a stalk of celery after straining into bottle.