Step 1

Place sage, lavender, rosemary, thyme, and peppercorns in a pint jar. Set aside.

Step 2

Gently, over low heat, warm apple cider vinegar to temperature of warm bath water, about 100-104 F. Don’t boil!

Step 3

Pour warm cider vinegar into the jar with the herbs. Fill to the top.

Step 4

Wipe any liquid off the rim and top with a tight-fitting plastic lid. Alternatively, place a piece of parchment paper under a metal canning lid and ring to keep the vinegar from touching the metal. Parchment paper with a rubber band to hold it tightly in place also works.

Step 5

Label and date.

Step 6

Store jar in a cool, dark place to extract for four weeks. Shake the jar every couple of days to assist in the extraction.

Step 7

Strain vinegar through fine mesh strainer, pressing down on the herbs to release as much vinegar as possible.

Step 8

Pour strained vinegar into glass storage jar or bottles. Remember to label and date!

Step 9

Store in cool, dark place until ready to use in vinaigrette.