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Karen's Homemade Tarragon Vinegar
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Karen's Homemade Tarragon Vinegar

This recipe may not be reproduced without the consent of its author, Karen Sheer.
Prep Time6 minutes
Total Time6 minutes
Course: herb vinegar, specialty vinegar
Cuisine: American
Servings: 48 tablespoon portions; makes 3 cups
Author: Karen Sheer a zest for life

Ingredients

  • 3 cups white wine vinegar 5% acidity
  • 3/4 ounce fresh tarragon about 1/2 cup packed

Instructions

  • Use a sterilized glass jar. Heat vinegar to almost a boil.
    Clean and dry tarragon, slightly bruise it with your fingertips - add to the bottle. Pour the vinegar into the bottle, secure the top.
  • Keep in a cool, dark place, out of the sun, such as a pantry. Ready to use in 2 weeks, even more flavorful in 3 weeks.
    To make an attractive bottle: decant and remove the tarragon. Add to a clean jar with two new sprigs of tarragon.

Notes

Vinegar will keep its flavor for up to 3 months. Can add to the refrigerator for longer storage. 
See recipe: Karen's French Tarragon Vinaigrette
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 4kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 19mg | Fiber: 0.03g | Vitamin A: 19IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.2mg