Put about 2oz of lightly bruised herbs or a few cloves of crushed garlic or shallot in to a sterilised heatproof bottle.
Bring 16fl oz/500 ml of vinegar just to the boil. Pour the vinegar in to the bottle/s and seal it or them.
Let the herbs steep for at least 2 weeks.
Shake the bottle occassionaly. Filter the vinegar through muslin or paper coffee filters will do into a new sterilised bottle.
For an attractive presentation add a fresh herb sprig to the bottle before pouring in the strained vinegar for the final time.
Cork the bottle and store in a cool, dark place.