Fill a glass jar with rose petals and elder flowers.
Pour apple cider vinegar over the herbs, filling the jar to the top with vinegar. Make sure that the vinegar covers the herbs by at least a couple of inches.
If you are using a metal lid, cover the opening of the jar with two sheets of wax/greaseproof paper, and then put the lid on, or use plastic lids.
Store the vinegar in a cool, dark place for one month. Shake it once in a while and occasionally check to see if you need to add more vinegar, as some of it may have been soaked up by the plant material. If the herbs are sticking out above the vinegar, add more vinegar.
Place a funnel into the opening of a clean, sterilized jar and lay muslin over the top of the funnel.
Pour the vinegar through the muslin, being careful not to let the contents fall out of the side of the cloth.
Let all the vinegar strain through the cloth and funnel into the clean jar.
Don't squeeze what is in the muslin, or water will squeeze out of the fresh herbs, giving you cloudy vinegar or a shorter shelf life. Just let liquid drip through.
Discard the strained herbs into the compost. The liquid left behind is your herbal vinegar.
Store in a clean container in a dark cabinet out of heat, light, and temperature variation. Your vinegar should last for about one year. Make sure you store the vinegar in a container with a plastic or cork lid. The vinegar will eat any metal it comes into contact with. If your vinegar turns black, has floating chunks, or develops mold or a funny smell, throw it away.
