Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling. bruise herbs. loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making. pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. store in a cool, dark place and shake daily for 2 weeks. store vinegar as it is or strain through cheesecloth and rebottle. add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.

Target recipe: put herbs, vinegar, and salt in a blender and blend on high speed about 30 seconds. strain through a fine strainer. if you want a very clear vinegar, you can filter it through rinsed and squeezed-dry coffee filters. however, you will be filtering out flavor. press on the solids to extract all the vinegar and flavor. herb flowers may be added directly to the vinegar after it is strained if desired. vinegar is best used immediately when it is fresh, and delicate in color. the color will oxidized very fast to a brownish color. the flavor is stable, however. store in a cool, dark place, tightly covered with a nonmetallic lid.