- 1 glass bottle (12.7 ounces) with airtight lid or cap
- 5–6 sprigs fresh thyme
- 2–3 leaves Berggarten sage
- ½ teaspoon mixed peppercorns
- 1 slender cinnamon stick
- 2–3 whole cloves
- 2–3 cardamom pods
- Scant ½ teaspoon allspice
- 1½–1¾ cups apple cider vinegar of choice
Wash thyme and sage in 1 tablespoon unscented bleach mixed into 1 gallon water to kill any bacteria. Lay out the herb bundle using thyme sprigs and sage.
Spoon peppercorns into the sterilized bottle through a funnel. Drop the cinnamon stick, cloves and allspice into the bottle.
Wrap sage leaves around thyme and twist the bundle into neck of bottle. Use a plastic chopstick to force the remainder down into the bottom.
Use the funnel to pour in enough apple cider vinegar to fill to the top.
Let the herbs and spices infuse for 2 weeks before using the vinegar, and then keep them in the vinegar to continue infusing until the bottle is done.