Herbed vinegars make deliciously fresh salad dressings and veggie picker-uppers, without the added sugar, salt, or preservatives!
Fill up a clean jar or glass bottle with about 1 cup of fresh herbs such as dill or parsley (for phase 1) and add 1 quart of cider vinegar. In phase 2, you might choose basil or rosemary, and in phase 3, tarragon or thyme. Cover the bottle. Let this stand in your pantry or some other cool, dark place. If you wish, after a few days, add even more vinegar. Let stand for another 3 to 4 weeks, and you will have a homemade bottle of herbed vinegar!