I love vinegar. I use it in salad with fruit instead of dressing; I splash it on vegetables when I steam them; and I use it as part of the seasoning when cooking chicken. I particularly like flavored vinegar.
Making flavored vinegars isn’t difficult. You cook the vinegar with the additives, either before you let it steep or after, depending on whether it’s fruit or herbs. Then you let it steep for a few weeks in a dark, cool place and voila, flavored vinegar.
I’ve got plans for a vinegar book that talks about how to do it, but until I write it, you can find some amazing vinegars at a shop in Grand Haven, Michigan, USA called Grand Haven Vinegar and Oil. Their dark chocolate balsamic vinegar is worth sipping on its own and their fruit vinegars will make you want to find the nearest spinach merchant. Lovely stuff, vinegar.