Add the lemons, zest, garlic, vinegar and herbs to a small saucepan. Bring to a boil. Turn off the heat and let cool to room temperature.
Pour mixture in a glass jar with a lid and store in a cool dark place for 3 weeks.
Strain out the solids and heat the vinegar with the sugar over medium heat, stirring, just until the sugar dissolves. Cool to room temperature.
Decant into a pretty bottle.
Store in fridge or pantry. It will keep fresher in the fridge, but will keep fine in the pantry, especially if you use it within 3-6 months. Herbs - 1 tablespoon or dried a few sprigs of fresh. Use your favorite - I like thyme, rosemary, dill and tarragon.