Making your own infused or flavored vinegar is silly easy. It’s silly. Easy.
Source: Chef Allie O'Brien, Garden Workshop Series
Gather a big handful of herbs, blossoms, garlic, garlic scape, and/or onion product. Soak in regular white vinegar for 24 hours on the kitchen counter.
The next day (or night, whatever) strain into a bottle, keep chilled, and use relatively quickly – 1 or 2 months for optimal flavor and to avoid it going bad.
Impress everyone with your status of homesteader vinegar god/goddess by using your own infused vinegars, very publicly, during dinner parties where you “just need to throw together a quick vinaigrette!” (Recipe♦278)