Fill a jar to the very top with needles from your favorite pine tree.

In the Northeast, white pine is the tastiest. In the west, pinon pine tops the list. No pine is poisonous, so feel free to experiment with your local pines.

Pines have long, thin needles, not short, flat needles like poisonous yew. If you are uncertain about the pine you have in mind, make a small amount the first time. Some pines are too resinous to make tasty vinegars.

Then fill your jar with apple cider vinegar.

Put a plastic, glass, cork, or other non-metal lid on the jar.

Wait six weeks, then add to salads, soups, beans, anywhere you would use regular balsamic vinegar.

If you are particularly impatient you could start using your homemade balsamic vinegar in as little as two weeks.

The longer it sits, the better it gets.