To make an herbal vinegar, you'll need fresh herbs, a mason jar, and some apple cider vinegar with "mother."
Chop fresh herbs* with clean scissors or pruners into small bits and add to a mason jar (size will depend upon how much herb you have), slightly packed to the top of the jar. Add in apple cider vinegar (ACV- the one with "mother" has beneficial probiotics while the other one doesn't), stirring with a non-metallic object to ensure all herb is coated with the ACV. Pour more ACV to the top of the jar. Place a piece of cling wrap over the metal lid so that the metal doesn't react with the vinegar, or, alternatively, use a plastic lid. Put on lid and let vinegar infuse in the cupboard for 4-6 weeks.
Strain out herb using a fine mesh sieve (you can place an unbleached coffee filter in the sieve first, if you like, to ensure even the smallest bits are removed). Store in dark amber bottles or bottles with a spout and be sure to label so that you know what's in there :)
To Use: pour straight over salads, or pair with oil and then add to salads. Use this herbal vinegar in any recipe that calls for vinegar.
Herbal vinegars, FYI, are much more potent than just regular ol' vinegar. Besides the beneficial bacteria from the ACV, the medicinal properties of the herbs infuse into the vinegar. These vinegars are therefore teeming with trace minerals such as chromium, calcium, magnesium, iron, silicone, potassium, phosphorous, selenium, and zinc.
*Choice of fresh herbs to use are many! You can use just 1 herb or any combination of the following (this is not an exhaustive list, be sure to find some recipes and experiment :))
N.B. Just remember that you want to pick the flowers and leaves on a dry (no rain day) and when it hasn't rained for 2 days. You want your herbs to be dry (otherwise your finished product can end up moldy).
As always, Enjoy :)