Container-glass bottle of small volume. It is desirable, of course, with corks, as the vinegar iron cover spares. Because of this I often change. Pour into prepared bottles of vinegar and add spices which you like. I use vinegar quite often. In vegetable salads with cabbage, dumplings with meat jelly. Marinated in vinegar onions to the kebabs, salad, meat in French, for marinating beet, garlic, cabbage etc. and a range of vinegars makes the dishes more varied. Plus vinegars with additives – they become softer, sweeter and not as sharp. That's for sure. Stored great. And afford certainly not beaten. Fantasize.

With "Tartar spice mixture" Is a mixture of very fine and of such vinegar will be ready in a very short time.

With "Italian herbs". I so vinegar I like to add seaweed.

With "Hops-suneli"

With cumin. By the way – very spicy aroma.

Experimented with fresh garlic, with a sprig of dill and a slice of carrot. The result is marinated the onions for shish kebab.

My favorite. Rosemary. Did not get that with fresh to cook

With nutmeg, cloves, allspice and Laurel leaf. If marinated beets or carrots, then add it. Like it very much.

With "Mediterranean herbs"

With caraway, fennel and nutmeg

Vinegar with "Provençal herbs"