Four bottles of herbal vinegar.
Elevate Your Vinegar Game With Some Herbal Infusions
By Dainius Vaitiekunas
Matching flavor profiles of vinegar and herbs can lead to many kitchen inspirations and possibilities that can upgrade salad dressings or juicy marinades. A good place to start is with the vinegar base — classic wine vinegar, red or white, as well as sherry and balsamic vinegar, are all kitchen staples you might already have in your pantry.
After picking the vinegar, keep in mind that heavier, earthy herbs like rosemary, thyme, or sage are usually best when accompanied by dark vinegar, while lighter, more fragrant herbs like basil and mint are best friends with bright vinegar. Adding spices, fruit zest, and ginger root can further elevate your infusion. 
For every pint of vinegar, you'll need about three sprigs of fresh herbs or three ounces of dried herbs. After filling your bottle with the vinegar and herbs, store it away and wait about one to two weeks for the aromas to be fully released into the vinegar.