1 1/2 to 2 cups fresh, firmly packed herbs (a single type or a mixture of herbs), plus additional herbs to identify the finished product
3 to 3 1/2 cups red wine, white win, or sherry vinegar
1. Wash the herbs in a basin of cool water. Remove any discolored or insect-damaged leaves. It is fine to keep the leaves on the stems. Dry the herbs in a salad spinner or pat dry. Be sure the herbs are completely dry before proceeding.
2. Pack the herbs into a clean canning jar. Pour the vinegar over the herbs.
3. Store in a cool, dark place for 2 to 6 weeks, shaking the mixture every few days. Begin tasting after 2 weeks. When the vinegar is flavorful, it is ready.
4. Pack a single fresh herb into a clean storage bottle to identify the flavoring in the bottle. This is optional, but very helpful.
5. Strain the vinegar through a coffee filter to remove all herbal debris, and pour into the storage bottle. Cork or cap, label, and store in a dark cool place. The vinegar will keep indefinitely.