CHOOSE A FLAVOR
Select the freshest herbs, spices, vegetables, and fruit; experiment with different combinations.
* Try basil, chive (blossoms), dill, lavender, marjoram, mint, nasturtium (blossoms), oregano, parsley, rosemary, tarragon, and/or thyme.
* Add 3 to 4 sprigs of fresh herbs per pint of vinegar. If fresh herbs aren’t available, substitute 3 tablespoons of dried herbs.
* Try allspice berries, bay leaves, capers, cinnamon sticks, whole cloves, coriander, cumin seeds, garlic cloves, fresh ginger, peppercorns, and/or mustard seed. Avoid ground spices, as they will cloud the vinegar.
* The amount to use will depend on the spice; in general, allow 1/2 to 2 teaspoons of smaller spices, 1 or 2 cloves of garlic, or 1 or 2 cinnamon sticks per pint of vinegar. Continue Reading