Recipe Archives->Preserving->Herb Vinegar 03

Herb Vinegar

Herbs tend to have quite delicate flavours that are overpowered by
vinegar.  The only herb vinegar I make regularly is Tarragon Vinegar.
It has a great taste and loads of uses.  In addition it is very
easy to make.

Fill a wide-mouthed jar with as much tarragon as you can lay hands
on.  Pour in some really good white wine vinegar and screw the lid
on.  Place the jar somewhere warm - I place it on my kitchen
windowsill - and leave it there for a couple of weeks, giving it
a shake every now and again.  Two weeks later, when the tarragon
has given up its flavour and lost most of its green colour, strain
off the vinegar into a clean, dry bottle, add a fresh sprig of
tarragon for decoration and to remind you what is in the bottle
and place on your shelf so that it is at hand whenever you need
it.

Printable version: herb-vinegar03.txt.