- 1 cup tarragon sprigs
- 2 cups white wine vinegar
- Additional fresh tarragon sprig, optional
- Wash tarragon and pat dry. Place in a sterilized jar. Using a wooden spoon, gently bruise the tarragon. Add the vinegar. Cover and store in a cool dark place for 2-3 weeks to let flavors develop.
- Strain and discard tarragon. Pour into a sterilized decorative bottle. Add additional tarragon if desired. Store in a cool dark place for up to 6 months. Yield: 2 cups.
Originally published as Tarragon Vinegar in Country Woman Christmas Annual 2009, p61
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