Have fun experimenting with different flavors in these exotic vinegars. The longer you let them stand the more intense the flavor will be. You can occasionally strain out the solids and replace with fresh herbs, berries, or spices.

• Apple Spice Vinegar
  
  4 cups apple cider vinegar
  3 cinnamon sticks
  6 strips orange peel
  3 slices dried apple
  1/4 cup raisins
  

  Bring vinegar to a boil in a medium saucepan. Fill 3 10-oz. decorative heat proof bottles with 1 cinnamon stick, 2 strips of orange peel, and 1 slice dried apple (sliced, if necessary, to fit in bottle). Pour hot vinegar through a funnel into the bottles. Cover tightly and let stand at least 14 days before using.
  
  

• Tarragon Vinegar
  
  4 cups apple cider vinegar
  3 large sprigs fresh tarragon
  

  Bring vinegar to a boil in a medium saucepan. Fill 3 10-oz. decorative heat proof bottles with tarragon sprig, then pour hot vinegar through a funnel into the bottles. Cover tightly and let stand in a cool dark place at least 14 days before using.
  
  

• Raspberry Vinegar
  
  4 cups white wine vinegar
  1-1/2 cups fresh or frozen raspberries
  

  Bring vinegar to a boil in a medium saucepan. Fill 3 10-oz. decorative heat proof bottles with raspberries, then pour hot vinegar through a funnel into the bottles. Cover tightly and let stand in a cool dark place at least 14 days before using.
  
  

• Garlic Chive Vinegar
  
  4 cups white wine vinegar
  
  6 garlic cloves, peeled and crushed
  1 bunch fresh chives
  

  Bring vinegar to a boil in a medium saucepan. Fill 3 10-oz. decorative heat-proof bottles with garlic and chives, then pour hot vinegar through a funnel into the bottles. Cover tightly and let stand in a cool dark place at least 14 days before using.
  
  

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