1Combine first 7 ingredients in a wide-mouth quart glass jar; and set aside. Pour vinegar into a non aluminum sauce pan; bring to a boil. Pour hot vinegar over herbs in jar; cover with lid. Let stand at room temp for 2 weeks.
2Pour mixture through a wire mesh strainer lined with 2 layers of cheesecloth into decorative bottles or jars, discarding herbs. Seal bottle with corks or air tight lids. Store in refrigerator.