•    Lemon basil by itself
•    Mexican Mint Marigold (Texas Tarragon) and Peppercorns    TIP-if you don't
•    Hot Peppers by themselves or with Pearl Onions                    have cheesecloth,
•    Fennel, Oregano, Marjoram, Basil, Sage or Garlic                  use a paper coffee
•    Cinnamon sticks, Whole Cloves, Nutmeg and Allspice            filter to strain the
•    Cinnamon Basil and Whole Cloves                                        herbs out of the
•    Dill Flowers and Peppercorns                                                finished vinegar
•    Mint (any kind) by itself (Mix with honey and use on fruit)
•    Cilantro, Garlic, Whole Cloves and Hot Peppers
•    Fresh Peaches, Pineapple Sage, Bay, Cinnamon Sticks and Whole Cloves
•    Salad Burnet by itself for a delicate cucumber flavor (Sprinkle on broiled fish)
•    Sage, Cinnamon Sticks, Whole Cloves, Whole Allspice, Peppercorns (Marinate pork)
•    Basil, Garlic and Peppercorns

1/2 Cup cooking oil
1/3 Cup sugar
3   Tablespoons honey
3   Tablespoons herbal vinegar
2   Teaspoons lemon juice
1/2 Teaspoon grated onion
1/2 Teaspoon dry mustard
1/2 Teaspoon paprika
1/4 Teaspoon salt

Combine all ingredients and whirl in blender or shake vigorously in a jar.

Vinaigrette Salad Dressing

2 Tablespoons herbal vinegar
2 Tablespoons lemon juice
2 Tablespoons cooking oil
1/8 Teaspoon salt
1/4 Teaspoon dry mustard
Pepper to taste

Combine all ingredients and whirl in blender or shake
vigorously in a jar.

Basil Vinegar Chicken

1/4 Cup margarine or butter
1  Large onion, finely chopped.
Chicken pieces
1/2 Cup basil vinegar
3/4 Cup sour cream

Melt butter in frying pan and add onion.  Cook onion until soft.  Add chicken pieces and cook over low heat until chicken is done.  Remove chicken from pan and add vinegar to pan, stirring to loosen all bits from the pan.  Simmer for 5 minutes, stirring frequently.  Add sour cream to vinegar mixture and mix thoroughly but do not allow to boil.  Pour the heated sauce over the chicken.  This is good served with rice.  Experiment with other vinegar flavors.

Potato Salad

6 medium potatoes
1/4 cup Texas Tarragon vinegar (also called Mexican Mint Marigold vinegar)
2 Tablespoons sugar
1/4 cup chopped onion
1/4 teaspoon black pepper
1/2 cup mayonnaise or salad dressing (like Miracle Whip)
1/2 chopped celery
2 hard boiled eggs, chopped up

Cook potatoes in boiling water until tender (about 30 minutes).  Drain the potatoes, cool until you are able to handle them, then peel the potatoes and cut into cubes.  Pour the Texas Tarragon vinegar over potatoes then sprinkle with sugar, onion  and black pepper.  Let sit 30 minutes then add remaining ingredients and refrigerate.

Cucumber Salad

2 Medium cucumbers
1 Tablespoon salt
1/2 Cup Cilantro herbal vinegar
2 Tablespoons sugar
1/4 Cup sliced sweet red pepper
1 small onion, sliced

Wash cucumbers and slice thinly.  Place cucumber slices in a bowl and sprinkle with salt.  Let stand 2 hours, then drain off any liquid that has formed.  Add red pepper and onion to cucumber slices.  Combine Cilantro vinegar and sugar and pour over the vegetables.  Refrigerate at least 4 hours before serving.