"Guess it's time to make some more vinegar," I said. Making and bottling herb vinegars is one of my favorite evening tasks, and I love looking at the rows of sparkling bottles. It must be the same satisfaction that country women have when they look at the rows of canned green beans on the cellar shelves. —Thyme of Death: A China Bayles Mystery

Herb vinegars are easy and fun to make—a good project for kids, too. Bottled in those pretty bottles you've been saving and tied with raffia ribbons, vinegars make unique gifts, as well. And with the holidays only a few months away, it's not too early to start planning. You'll even have some wonderful vinegar left over for yourself.

What you need:

• purchased vinegars: red-wine, white-wine, sherry, cider
• herbs: choose among basil, garlic, tarragon, dill, chives, fennel, salad burnet, borage, mint, sage, lavender, nasturtium flowers and leaves, thyme, rosemary, parsley, chervil, marjoram, chile peppers
• sterilized wide-mouthed jars (quart, half-gallon, gallon), with lids
• glass or plastic measuring cups
• plastic or stainless steel funnels
• coffee filters
• cheesecloth
• plastic and wooden spoons
• labels
• pretty bottles with caps or corks

How to do it:
You'll need 1 cup fresh herbs for each quart of vinegar. Bruise the herbs, put them into a sterilized jar, and add vinegar. Label the jar with the kind of vinegar, the herbs you.ve used, and the date, and place on a sunny windowsill, where the heat of the sun will help extract the oils from the herbs. Turn frequently, and test for flavor in two weeks. When the flavor suits you, strain the herbs, then filter the vinegar through a coffee filter into a pretty bottle. Add a sprig or two of fresh herbs, cap or cork, and label. For gift-giving, add a raffia tie and a gift card made with pressed herbs.

Some zesty combinations:

• Red-wine vinegar with basil, garlic, and savory; rosemary, sage, bay, and garlic; cilantro, rosemary, bay, and chile peppers; thyme, rosemary, oregano, and basil
• White-wine vinegar with dill, lemon basil, lemon balm; orange mint, orange zest, cardamom seeds, and garlic; chives, chive blossoms, elder flowers, lemon balm.
• Sherry vinegar with allspice berries, cloves, cinnamon, rosemary; basil, tarragon, and garlic.
• Cider vinegar with horseradish, garlic, and chile peppers; garlic, dill, pickling spices.

More Reading:
Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips, by Maggie Oster