The most important thing to remember when making an herbal vinegar is to use enough herbs. It's common to use too little, but this often leads to herbal vinegar without much flavor. Makes 2 cups of herbal vinegar.
If you don't wish to taste the vinegar every week, leave it to steep for about three weeks and it will likely be just fine.
White wine vinegar. White wine vinegar goes well with many herbs and is perfect for herbs or flower petals that produce color. Dill, basil, tarragon, chervil, and lemon balm are well-suited to white wine vinegar.
Red wine vinegar. Red wine vinegar adds a rich flavor and pairs well with sage, thyme, parsley and bay leaves.
Apple cider vinegar. Apple cider vinegar pairs well with many herbs and makes an aesthetically pleasing vinegar. Herbal vinegars with apple cider are suitable for cosmetics; see below.
Champagne vinegar. If you want to be fancy, champagne vinegar will produce a beautifully delicate herbal vinegar.
How to Make Herbal Vinegar https://traditionalcookingschool.com/food-preparation/recipes/how-to-make-and-use-herbal-vinegar/