Herbal Vinegars

2 cups leaves/sprigs.
Enough Red, white, cider, or malt vinegar to cover.

Wash and dry the herb.
Pack them loosely into a jar and cover with the vinegar. Cover tightly, store in a warm, sunny place, shaking every other day.
Taste the liquid after 10 days.
If not yet strong enough for you, strain and repeat, using the same vinegar and fresh herb. Once satisfied, strain, and store the vinegar in a clean, labelled, airtight bottle in a cool, dark place. The vinegar must fill the bottle. A sprig of the herb may be placed in the bottle to decorate.

Garlic Vinegar

4 peeled garlic cloves
1 cup white wine or cider vinegar

Warm half the vinegar and pour over the crushed garlic cloves.
Leave to cool, then add the rest.
Pour into a clean jar, cover tightly and store in a cool, dark place for up to 2 weeks, shaking the jar occasionally.
Strain out the garlic and store as above.
An unpeeled clove can be added for decoration or identifying purposes.

Seed Vinegar (dill, fennel, celery, caraway)

2tbsp seeds (Some seeds, such as coriander, may need to be bruised first)
1 pint (2 1/2 cups) white wine vinegar.

Warm the vinegar, then pour over the seeds.
Cool, put into a sealed jar in a cool, dark place for up to 3 weeks, shaking occasionally.
Strain and then store as above.

Chilli Vinegar

1 oz or 8 dried chillies
1 pint (2 1/2 cups) red wine, sherry, or white wine vinegar.

Warm the vinegar and pour it over the chillies.
Cool, pour into a clean jar, cover tightly and store in a cool, dark place for up to 2 weeks, shaking the jar occasionally.
Once the taste is at the desired strength, strain out the chillies.
Store the chilli-flavoured vinegar as above.

Citrus Vinegar

2cups white wine vinegar
1/2 lemon finely chopped including wine and pith.

Simmer the lemon and vinegar together for an hour.
Do not boil.
Leave to cool, then strain and store as above.