- 2 cups white vinegar or white wine vinegar
- 3 tablespoons seeds, such as mustard, cardamom, caraway
- Whirl the seeds and part of the vinegar in a blender or food processor just long enough to break up the seeds. Pour into a saucepan and add the rest of the vinegar.
- Bring to a simmer and cook, slowly, for 10 minutes, tightly covered. Let stand overnight and pour into a jar. Cover tightly and store in a dark place for 1 week and then strain through a cloth. Bott