The process is simple: fill a container with your choice of vinegar and flavorings such as herbs or certain produce. Let sit for 3-8 weeks in a cool place, preferably out of the light (I usually put mine in a pantry closet or cabinet.) When finished, you can strain the vinegar into a bottle or cruet, and add in fresh flavorings for appearance. It's that easy! Some of my favorite mixtures are:
- red wine vinegar with rosemary
- apple cider vinegar with lemon zest and peppercorns
- apple cider vinegar with garlic
- white wine vinegar with tarragon or chives
- white vinegar with jalapenos
Experiment with other flavors you might enjoy. A good basic rule of thumb is that the lighter flavored ingredients should be paired with a light vinegar, such as white wine. Stronger herbs like rosemary can stand up to stronger vinegars. I use white vinegar rarely, but for something like chiles, it's great since the flavor of the peppers is so strong it could overwhelm subtle flavors in the more expensive vinegars. Speaking of cost, at restaurant supply stores you can find large jugs of vinegars frugally, and they often carry bottles or cruets also. For larger amounts, try repurposed wine bottles.
I am happy to post this at Pennywise Platter Thursday- check it out for more great tips!