1 c. fresh herbs
3 1/2 c. vinegar (5% acidity)

Swish herbs in cool water to wash. Carefully pat dry and then air dry. Push herbs into jar or bottle. Fill with vinegar to within 1 inch from top. Bruise herbs in vinegar with wooden spoon to release oils. Shake to remove air bubbles. Do not use metal lid, use cork or cover bottle mouth with plastic before capping.

Store in warm place for 4-6 weeks. Shake often. When satisfied with flavor, strain through coffee filter. Pour vinegar into sterilized bottles. Add sprig of that herb to bottle. Cap right away.

Suggested blends - basil-garlic; basil-chive; garlic-chive; sage-caraway; mint-rosemary; sage-lovage; fennel-bay; basil-savory, thyme or mint. Use for marinades, salads and sauces.