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Tarragon Vinegar 3


4 Sprigs of tarragon, about 5 inches (13 cm) each
1 Garlic clove, peeled
2 Lemon peel, 1 inch (2.5 cm) square
5 Black peppercorns
White vinegar, to fill

Fill a pint jar carefully with tarragon without bruising. Add garlic clove, lemon peel, and peppercorns. Fill jar with vinegar. Cover. Let stand in cool place for 4 weeks. Strain. Return 1 sprig of tarragon to bottle for looks, if desired. Keeps at least 1 year. Makes a scant 1 pint.

Tarragon Wine Vinegar (red or white):
Use red or white wine vinegar instead of white vinegar.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.