Place the foraged ingredients in a jar, pushing down with a spoon or muddler as needed to remove air pockets. Fill the jar to the top, leaving ½ inch of space at the top.
Pour apple cider vinegar over the herbs to fill to the top. Cover the jar with a piece of parchment paper and cover it with a lid. Allow the vinegar to infuse for 4 weeks to several months at room temperature to allow the flavors to blend.
Once you are happy with the flavor and scent of the mountain vinegar, strain out the herbs and return the vinegar to a clean jar.
The vinegar can be stored at room temperature; however, I always store infused vinegar in the fridge to extend the shelf life as long as possible.
Consume the infused mountain vinegar within 1 year. Enjoy!
Notes
The herbal ingredients I use in this infused vinegar recipe can be found in most places. Feel free to use what is specific to your area once you are sure it is edible.
I used a base of hawthorn berries, rosehips, and fir tips. I added smaller amounts of dried elderberries, dried yarrow leaves, and mugwort I harvested earlier in the summer. Any combination of fresh or dried plants works however.
There are many options of vinegar you can use as a base depending on what you forage and in what season, including champagne vinegar, white winevinegar, red wine vinegar, or balsamic vinegar.
Mountain vinegar can age for up to 6 months with the herbs in it, and 12 months once strained.