Last week, I showed you a honey herb vinegar that I made with thyme. This week, I am showcasing an even easier vinegar to make…tarragon vinegar. This recipe is the basic herb vinegar recipe from, again, The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round by Ellie Top and Margaret Howard. You can find several different methods and ideas for making a basic herb vinegar, but I like the one in this book because it’s the easiest. What??? Me, take the easy way out!? Um…yeah, whenever possible.
I did a search and found some recipes using tarragon vinegar, which sound great! How about Chicken with Tarragon Vinegar Sauce or Grilled Chicken and Vegetable Sandwiches with Tarragon Mayonnaise or Tarragon Shallot Egg Salad Sandwiches? If these don’t make you immediately leap to your feet and run into your kitchen to make tarragon vinegar, well, there is nothing else that I can do.
2 cups white wine vinegar
1/2 cup of fresh tarragon
Bring vinegar to a boil.
Crush or bruise the herbs. Place the herbs in a clean jar and fill with the warm vinegar. Cover and let steep for 2 weeks. (The book states in a sunny place, I just stored it in my pantry).
Taste occasionally and when it’s the desired strength, strain vinegar and pour into a clean jar. You can add a fresh sprig of the tarragon at this point (if you want it to look pretty, I didn’t really care), and store in the fridge.