I chose to use this wonderful vinegar from The Philippines, made from sugar cane. It’s very mild almost like Champagne vinegar but still 5% so enough acid to make pickles, etc. But you can use any vinegar.
For this one I added 1 clove of garlic and some chive stems as well as the flowers.
I let the mixture sit for about 10 days to 1 week.
Here comes my “trick”…..after I strain out the pieces I add a bit of Bentonite that I get from the wine making section of my grocery store. Dissolve it, mix into the vinegar and allow it to sit until clear – about 1 week or so. Then I gently siphon off the clear liquid and bottle…CLEAR AS GLASS!! I also use this trick for jelly-making.
Best tasting salad vinegar ever!!