Place ingredients in Mason jar.

Heat vinegar in the microwave for 2-3 minutes and pour over figs, herbs, and aromatics.

Secure lid and cure for 7- 10 days.

Strain vinegar.

Using the back of a spoon, press gently on figs to extract as much jammy goodness from the figs as possible.

Discard pulp.

Lay a piece of cheesecloth in strainer and strain vinegar again to remove any sediment and seeds left from the figs.

Pour vinegar into the desired bottle and store it in the pantry.

Transfer vinegar to a 2-qt saucepan and bring vinegar to a roaring boil. Allow to boil for 5-minutes.

Remove from heat and swirl till bubbles recede, and steam completely dissipates. Do not stir. It disrupts the caramelization.

Return pan to heat and continue swirling in 3-minute intervals between boiling points.

Reduce vinegar by ⅔ or till you see a syrupy consistency developing approximately 15-20 minutes. The last 5-minutes are crucial, this is when the sugars are caramelizing, and the vinegar needs close attention. If starting with 16 ounces, you should end up with ⅔ of a cup.

To test, remove the saucepan from heat and allow reduction to cool and trail a tablespoon through the reduction. If syrup coats the spoon like honey, then you’ve reached the desired consistency.

If it’s still too runny, return reduction to heat and bring to a full boil swirling in intervals between boiling points one or two more times. But you don’t want to take it past this point—better to error on the side of caution and under-reduce than over-reduce; otherwise, it will turn from syrup to tar when it cools.

Once you’ve reached the desired consistency, let it cool before pouring into a glass bottle.