Wash and thoroughly dry the herbs. When they are dry, remove the leaves from the stems unless the stems are very soft, and rough chop. They can be chopped together, no need to keep them separate.
Chop two cloves of garlic.
In a stainless steel or other resistant pan, combine the vinegar, chopped herbs and garlic, garlic cloves, salt and peppercorns. If you like a stronger pepper flavor, crack the peppercorns before adding. Warm the vinegar over low heat until it reaches 100°. Remove from heat and steep for four to six hours.
Strain the vinegar through a coffee filter to remove the solids.
You may store the vinegar in the fridge for up to six months. If you're going to bottle it in individual jars you may place sprigs of oregano and thyme in each bottle. You could also add a peppercorn and one of the cloves of garlic to each jar for additional flavor.