2 qts. red wine vinegar
4 cloves garlic, crushed
1/2 tsp. cracked black pepper
1 tsp. coriander seeds
1/2 tsp. fennel seeds
1/2 tsp. each thyme, savory & oregano
2 bay leaves

Boil vinegar until reduced by 1/2. Add all seasonings, remove from heat, cover tightly and let set at room temperature until vinegar is cold. Strain into bottles using funnel lined with cheese cloth. Makes 1 quart.