In a clean 16-ounce bottle, place 2 whole cloves, 2 pink peppercorns, 3 raspberries, 1 cinnamon stick, a basil leaf and fresh thyme sprigs. Add seasoned rice vinegar until bottle is two-thirds full. Add white balsamic vinegar to top. Put the bottle in boiling water for a few minutes to kill any bacteria (doesn't have to be covered with water). Let stand for a week before using.
Recipe courtesy of Art San Miguel, Austin, Texas.