Gather a big handful of herbs, blossoms, garlic, garlic scape, and/or onion product. Soak in regular white vinegar for 24 hours on the kitchen counter. The next day (or night, whatever) strain into a bottle, keep chilled, and use relatively quickly – 1 or 2 months for optimal flavor and to avoid it going bad.Impress everyone with your status of homesteader vinegar god/goddess by using your own infused vinegars, very publicly, during dinner parties where you “just need to throw together a quick vinaigrette!”  (Recipe♦278)