It is so easy to enjoy flavored vinegars from your own kitchen. Here are the basics for vinegar preparation: Sterilize all bottles and lids, including corks. Note: If you are using metal rings, insert plastic wrap between the ring and the bottle. Vinegar must not come in contact with metal. Place 7-12 sprigs of herbs into bottles. Try to bruise the leaves slightly. Add other ingredients as desired. Pour in vinegar. Choose either a mild vinegar like white wine. Or a stronger one like balsamic, white organic, white distilled, apple cider, malt or red wine vinegar. Cover and let stand in cool dark place for 4-6 weeks. Shake the bottles every few days. Strain the vinegar 4-5 times through a coffee filter until it is clear pour into a new sterilized bottle and add fresh herbs. Store at room temp. for up to 3 months.

Bouquet Garni Vinegar

• 1 cup parsley, chopped fine
• 1/2 cup thyme
• 1/2 cup bay leaf
• 1/2 cup rosemary
• 3 cups balsamic vinegar

Provencal Vinegar

• 1 sprig fresh rosemary
• 2 bay leaves
• 1 sprig fresh thyme
• 1 sprig fresh savory
• 1 sprig fresh lavender
• 1 sprig fresh marjoram
• 4 garlic cloves
• 1 hot red pepper
• 2 cups white wine vinegar

Tuscan Vinegar

• 2 sprigs fresh rosemary
• 2 sprigs fresh oregano
• 1 sprig fresh sage
• 2 sprigs fresh basil
• 1 garlic clove, crushed1 cup white organic vinegar
• 1 Tbs. Black pepper