If using fresh plant material, completely fill a quart (liter) jar with herbs. If you use dried plants, fill your jar three quarters of the way. Pour vinegar over the herbs until the jar is full. Cover with a lid and let sit for four to six weeks.
Which herbs/vinegars should I use?
If you are making a vinegar for culinary purposes choose your herbs and your vinegar for taste. If you are making it for medicinal purposes, I recommend using Apple Cider vinegar. Vinegar is used to draw minerals from herbs. The wild weeds (dandelion, plantain, clover, etc.) all have high mineral content. I like keeping a vinegar made from high calcium herbs on my kitchen counter where I will (hopefully!) remember to take it!