Prep 5 mins
Cook 240 hrs
Another treat from my Southern belle MIL. Goes well in Green Goddess Dressing recipe. NOTE: You can make basil and rosemary vinegar this way also.
- Fill a wide mouth quart jar 3/4 full of tarragon sprigs.
- Heat the white wine vinegar to the boiling point and pour into jar.
- Cover and keep in a cool place, out of the sun, for 10 days to 2 weeks.
- Strain into bottles in which you've put 1 to 2 fresh tarragon sprigs for decoration.
- Cork tightly.