To make an herb vinegar, put rinsed and dried herbs and any spices into a sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3 weeks to steep. The vinegar has a shelf life of at least 1 year.
With red wine vinegar, use:
4 sprigs fresh curly-leaf parsley
2 tablespoon black peppercorns
or
2 sprigs fresh flat-leaf parsley
2 sprigs fresh basil
With white wine vinegar, use:
4 sprigs fresh tarragon
or
4 sprigs fresh rosemary
With rice wine vinegar, use:
4 sprigs fresh cilantro
2 tablespoon dried star anise