Nasturtium Vinegar: Warm 1 quart white wine vinegar to lukewarm. Place 1 cup nasturtium petals, 1 chopped shallot and 1 tsp. Cracked peppercorns in a jar; crush gently with the back of a wooden spoon. Add vinegar and cover tightly. Do not use a metal lid. Let stand in a warm place about 4 weeks. Strain into a clean, sterilized bottle. Makes 1 quart.

Parsley, Sage, Rosemary And Thyme Vinegar: Start with clean dry or thoroughly washed fresh herbs. In a medium saucepan, place vinegar, parsley, thyme, rosemary and sage; bring to a boil. Reduce heat and simmer, covered for 5 minutes. Pour mixture into a 1-quart jar, cover and set aside for 2 weeks, shaking occasionally. Strain out herbs. Pour vinegar into bottles with tight fitting covers, adding a sprig of parsley if desired. Use in salad dressing, marinades for beef or sprinkled over vegetables.

Spicy Cider Vinegar: In a 1-quart jar, place vinegar, onion, garlic, red pepper and black pepper. Cover and shake vigorously. Set aside for 2 weeks, shaking occasionally. Strain out seasonings. Pour vinegars into stertilized bottles with tight fitting lids. Use in salad dressings and marinades for meat or fish. Makes 1 quart. (Vinegar Institute)

Orange Vinegar: In a large sauce pot place vinegar, sugar and orange peel. Bring to a boil. Reduce heat and simmer, covered for 20 minutes. Transfer vinegar and orange peel to a 1 quart jar. Cover tightly. (Vinegar Institute)

Strawberry Vinegar: Remove stems from strawberries; halve strawberries, set 1/4 cup aside. In a large bowl, place remaining strawberries. Pour vinegar over strawberries. Cover and set aside for 1 hour.

Transfer vinegar and strawberrie to a large saucepot. Add sugar, bring to a boil. Reduce heat and simmer, covered for 10 minutes. Strain out strawberry mixture, pressing out as much liquid as possible. Pour vinegar into a 1 1/2 quart jar. Add reserved strawberries. Cover tightly. Makes 1 1/2 quarts (Vinegar Institute)