2 tbsp. dried rosemary
2 tbsp. dried thyme
2 shallots, peeled and sliced
1 tsp. parsley
3 whole peppercorns
2 c. red wine vinegar

Place all spices in a clean quart jar. In an enamel pan, bring vinegar just to the boiling point. Pour over herbs. Cap jar and let steep for 2 weeks or more at room temperature. Strain vinegar and pour into a sterilized bottle. Add a fresh sprig of rosemary or thyme. Yields: 1 pint.

If you don't have an enamel pan, use a glass bowl in the microwave. You can make any kind of herb vinegar you want by changing the herbs. If you have fresh herbs use them, personally I prefer the fresh.