Distilled white vinegar (or white wine)
1 cup fresh dill sprigs
½ cup lemon basil
1 large peeled clove garlic
Place the herbs in a clean jar and pour in the vinegar almost to the top so the herbs are covered completely. Put the jar lid on tightly. Place in a cupboard or anywhere out of the sunlight and allow to sit for about 3-4 weeks, shaking occasionally. Strain out and discard the herbs.
Ideas: Use the flavored vinegar in salad dressings, in place of lemon juice in tartar sauce, or on sliced cucumbers.