My secret flavoring agents... tweaked vinegars

Interesting point, Ron. But I don't think you can use too much herb.

What we do is eyeball the herbs, as we fit them into the bottles. Add the vinegar, and Bob's yer uncle.

Keep in mind, too, that, for awhile at least, you'll be replacing the vinegar as you use it. So there's always about the same level of flavor.

That's our experience, anyway.

Almost any fresh herb will do, Ron. Friend Wife has 4 she uses regularly for her commercial sales: Tarragon, thyme, rosemary, and, of course, chives. She doesn't offer it for sale, but she does one using red chilies, special for myself and some of our friends.

Frankly, when it comes to using chilies, I prefer steeping them in Sherry to the vinegar. But that's just me.

She offers two sizes: 8- and 16-ounce square bottles that neck down to round. What she does is add a bunch of herbs equal to the mouth of the neck, without compressing them too much. This seems to be the perfect amount.

FWIW, unless you use a whole lot of one kind, 16-oz is a rather large size, imo.