This is barely a recipe and more of guide to infusing any kind of vinegar.
1 part fresh herbs, edible flowers, chopped fruit and/or vegetables
1 part white, white wine, champagne, red, balsamic, rice or other vinegar
Here are a few ideas for infused vinegars: Chive blossoms, basil, mint, thyme, strawberry, raspberry, fennel, rhubarb, rose petal, peach, sun dried tomato, hot chili pepper (hot!), etc.
Fill a clean glass vessel with your choice of flavorings. Dried also works, but used 1/4 of the amount. Cover with vinegar, pressing down so the ingredients are submerged. Top with a lid and store in a cool, dark place for at least a week. Strain, if desired, or leave the ingredients in for a stronger flavor.
Use in salads, sauces, to finish pan drippings or in cocktails as a sour agent.