Making your own herbal vinegar includes lots of recipes for herb and fruit vinegar, information about kinds of vinegar to use, along with tips for cooking and using herb vinegar. 36 pages.
Here’s a sample recipe from the book:
This is delicious on fruit salads or on mixed spring salad greens. Use strawberry vinegar as a base for dessert sauces, adding it to whipped cream or mayonnaise for a cream sauce.
3 quarts (plus another 3 quarts later) fresh strawberries, stems removed, mashed
4-5 sprigs of your favorite mint
3 quarts apple cider vinegar (pasteurized, not raw vinegar which contains bacteria that may cause problems in the vinegar)
1/8 cup, or more, brown sugar to taste
Combine the 3 quarts mashed strawberries, mint, and vinegar, cover, and set aside. Gently shake every day or two, for 2 weeks.
Strain out the berries and replace them with 3 additional quarts of mashed strawberries.
Cover and set aside for 2 more weeks, gently shaking daily.
Strain and discard berries. Add the brown sugar and stir to dissolve. Bottle and add a sprig of fresh mint to each bottle.