recipe by Lori Ross
1 cup fresh herbs, for example, sage, thyme, rosemary,
1 quart distilled white vinegar or cider vinegar
Glass bottles with covers or stoppers
Place herbs of choice, in bottle of vinegar. Place in cool, dark place (hanging locker, cabinet, under seats, in the bilge or in refrigerator for 2 weeks; after 2 weeks, the vinegar is ready to bottle.