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Place all the vegetables, herbs, and spices, in a clean, sterilized 1 litre mason jar. Top with the apple cider vinegar, and using a clean knife, make sure there are no air pockets where bacteria can grow. Apply a layer of waxed paper, parchment, or a muffin liner to the top of the jar before placing the lid onto it to prevent any corrosion.
Store your jar in an area you'll visit daily (I keep ours by the tea and coffee) and shake once daily or as often as you can remember. After anywhere from 3-6 weeks the vinegar will be ready.
Simply strain out all the vegetables (compost them) until you are left with just the infused vinegar. At this step, you can either sweeten the vinegar with honey or maple syrup or if you prefer just to leave it as is and sweeten it as needed. Store in the refrigerator for up to a year.