Prep 3 mins
Cook 2 mins
Tarragon vinegar takes two weeks to make. I was in a hurry and used mine the same day. I used tarragon from Penzeys Spices, I love their spices.
- Place the tarragon in a clean glass jar.
- Heat the vinegar to just under the boil.
- Pour over the tarragon.
- Leave to cool without covering the jar.
- If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
- Leave the jar of vinegar in a dark, dry place for two weeks.
- Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
- Cap and use for recipes calling for tarragon vinegar.
Very easy and very good! I doubled the recipe and used the dried tarragon and let it age for just over a week, and it was plenty tasty by then. When I bottled it, I add a sprig of fresh tarragon to the bottle and poured the vinegar in over that. Makes it look nice, and keeps adding some flavor as it sits. This would be great for gift packages.
A nice light vinegar! Love tarragon-think it should be used more often. I aged mine about 10 days. Used it to make Healthy Roasted Cheerio's. Thank you Charlotte for posting.