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Making your own flavored vinegars is simple. The result is a delicious end-product that can also be extremely healthy (depending on your choice of raw materials).

The first thing you need to make these is a bunch of glass jars (I buy mason jars by the box; they are inexpensive and this guarantees I always have them around to make herbal infusions, kombucha, cultured vegetables, flavored vinegars, and other projects...)

You could also use old pickle or spaghetti sauce or similar jars that have been cleaned very well. Keep in mind that vinegar eats away at metal so you can't close these up with a metal lid unless you put a layer of plastic wrap secured with a rubber band underneath. You could also use jars with plastic lids or ones that have a cork.

After you have readied your jars, you need some vinegar. If you are making a large quantity of flavored vinegars, I recommend purchasing inexpensive vinegars such as wine or apple cider varieties by the gallon to use as your base. I personally use raw organic apple cider vinegar that I buy by the gallon.

But you could also use red or white wine vinegar, rice vinegar, balsamic vinegar, or sherry vinegar. Just don't use white vinegar as it is highly processed.

Lastly, you will need some plant material. This might be common culinary herbs, edible flowers, fresh or dried fruit, or wild plants (to make a mineral-rich herbal vinegar): whatever you want to use to provide flavor and nutrition to your vinegar.

You might choose any single herb or combination of culinary herbs such as basil, dill, mint, rosemary, tarragon, thyme, oregano, and/or sage. All of these taste great and have some health-enhancing properties, as well.

Chives, chilies, garlic, ginger, and shallots are also possibilities: all of these impart wonderful flavor on their own or in a combination, and they too are very healthy.

Fruits can also be used. Berries, fresh or dried, are particularly nice, and do well when combined with some lemon or mint. Edible flowers such as bee balm, lemon balm, and nasturtium are also nice choices.

Vinegar is an excellent preservative and this project is pretty much foolproof. There is no need to sterilize the jars.

Directions:

Chop up whatever plant material you are using (you don't have to chop up your fruits, though) and fill up your jar(s). If you are using fresh plants, you should pack the jar(s) full (squish as much plant material as you can in there); if using berries or dried plants, just fill your jar half way.

Then you pour in your vinegar, cap your jar, and let steep for 2-8 weeks in a dark cabinet (if using fresh fruit, 2 weeks is enough; the other plants can sit for 6-8 weeks). Peek at your vinegar every few days and see if the vinegar is getting low- add some to cover the plant material if needed.

When the recommended time has passed, strain out the plants (or eat them!) and label your vinegar so you know what you used to make it (honestly this is a good idea- don't rely on your memory. If you are anything like me, monthes from now you'll stare at all of your different bottles and you'll have no idea what's in them!). Put your vinegar(s) into pretty jar(s) if you are giving it as a gift and are so inclined.

Put the date on your label too so you'll know when it's no longer good. These keep for 1-2 years, but after that you should probably make a fresh batch.

Flavored vinegars keep very well, and it's nice to have a bunch of them on hand to make marinades and dressings more interesting; they also make nice gifts.

For more information, Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking by Leslie Cerier has a great chapter on flavored oils and vinegars.