To make an herb vinegar, put rinsed and dried herbs and any spices into a sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3 weeks to steep. The vinegar has a shelf life of at least 1 year.

With red wine vinegar, use: 4 sprigs fresh curly-leaf parsley, 2 Tbsp black peppercorns

or

2 sprigs fresh flat-leaf parsley, 2 sprigs fresh basil

With white wine vinegar, use: 4 sprigs fresh tarragon

or

4 sprigs fresh rosemary

With rice wine vinegar, use: 4 sprigs fresh cilantro, 2 Tbsp dried star anise