Peel the garlic. Rinse and dry the herbs. Place the herbs, garlic, allspice, juniper, and peppercorns into a clean, sterilized bottle. Top with the vinegar and seal tightly. Let infuse for 3 weeks, making sure to shake the bottle occasionally.
After the 3 weeks are up, strain the vinegar into a clean, prepared bottle.
Store the vinegar in a cool, dark place.