Cut sprigs of fresh dill, basil, tarragon or mint to fit height of bottle. Place herb in bottle, using handle of wooden spoon to push through neck of bottle if necessary. Fill bottle with white, cider or wine vinegar. Cap. Let stand at room temperature at least 5 days to blend flavors.

CHIVE VINEGAR:

Place 1/4 cup snipped chives in bottle. Fill with vinegar. Cap and let stand as directed above. Strain before using.

GARLIC-PARSLEY VINEGAR:

Place 2 cloves garlic, peeled and speared on wooden skewer, and 3 sprigs fresh parsley in bottle. Fill with vinegar. Cap and let stand as directed above.