Yes, You Should Be Infusing Your Vinegar — Here's How

Get started with this tip straight from Cooking With Scraps, a new book by food writer and sustainability buff Lindsay-Jean Hard. Check out her recipes for dialing up the flavor of vinegar, the wellness world's favorite gut-healing ingredient, and read the rest of the book for more creative ways to use healthy food scraps in your cooking routine:

It couldn't be easier to make your own flavored versions of this pantry staple: Take your flavoring agent, place it in a jar, cover with vinegar (my default is white wine vinegar), and let them hang out until the vinegar is properly infused (check this by tasting it: Some blends might need only one week; others might need three). Strain the vinegar, transfer it to a clean glass container with a lid, and store in a cupboard or other cool, dark place. Vinegar has an indefinite shelf life, but since it's possible everything might not get strained out of yours, plan for a three-month life span (though it could last longer). Flavored vinegars are lovely in vinaigrettes or sprinkled on any dish that could use livening up.