*Wash herbs thoroughly.
*Put four herb sprigs in each bottle and fill with 3 cups vinegar of your choice.
*Seal bottles with lids or corks.
*Store in a cool, dark place for three weeks to allow flavor to ripen.
6 cups Raspberries 1 quart Distilled White Vinegar (Heinz Natural If Available) 1/2 cup raw cane or date Sugar
Place the berries in a large container. Bring the sugar and vinegar to a boil and pour over the berries. Stir and cover. Cool and refrigerate for 30 days. To process, strain the liquid through a piece of cheesecloth into a large pot. Bring to a boil and simmer for 5 minutes. Remove from the heat and pour into hot sterilized jars, cover and seal.