Pour about a cup of the vinegar into a small saucepan. Bring the vinegar to a simmer, add the spices and turn off the burner. Allow to cool.

In the meantime, wash all of the herbs and place into a glass gallon jar. Fill the jar about three-quarters full with the plain apple cider vinegar, add the cooled steeped vinegar and herbs, then finish filling the jar to less than an inch from the top. Very loosely, place a sheet of plastic wrap over the top of the vinegar. Add materials to push the plastic down and fill the space between the vinegar and jar-lid. This will hold all of the herbs and spices below vinegar,

Let the herbs steep in the vinegar for at least a month, occasionally turning the jar upside down for a few moments.

Using clean tools and containers, strain the vinegar and transfer to bottles.