To Start:

Harvest the herbs in the morning after the dew has dried, but before it gets too warm. (Herbs release their essential oils when it gets above 85 degrees.) Gather the herbs, wash and pat dry. If using fruit, or peppers, wash them as well.

Check your vinegar for acidity; you'll want 5%. You may use white wine vinegar, rice wine vinegar, red wine vinegar, or apple cider vinegar. Use a white vinegar if you have an herb that will produce a color. (For example, chives will turn it a pretty pink.)

Be sure to use only non-reactive materials when making vinegars. Use glass, plastic wooden spoons, etc.  Do no use aluminum, copper, or other reactive metals.

Sterilize your jars.

Add herbs to jar and cover with vinegar. Place in a cool dark pantry for about 2 to 3 weeks. Remove and test for strength. Remove old herbs by straining through a cheesecloth until clear. Place vinegar into another sterilized jar and add fresh herbs (these will be for decorative purposes). Seal with a cork and paraffin. Decorate if desired.

 I sometimes use the heated vinegar method. For that, you heat the vinegar (do not boil), add herbs, and follow directions as above.

When using fruits, (raspberry or strawberry or others) crush the fruit some. Cover with vinegar. Tightly lid it and store for 5 days to 3-4 weeks. Strain and put into pan and add 1/4 to 1 cup of sugar or honey. Simmer (do not boil) for 3-5 minutes. Seal into jars.

  Some other herbs that I grow and use are Pineapple sage, apple mint, bee balm, thyme, chives, rosemary, basil, oregano, lavender, lemon balm, dill, orange mint, orange peel (organic). I sometimes use cranberries, raspberries, or things like garlic, hot peppers or peppercorns. (If using garlic, refrigerate.) I also make herb butters. All you do is add your favorite herb to softened butter, press into butter mold or roll into a log, and chill to set. Enjoy!