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Home » Condiment Recipes » Easy Homemade Tarragon Vinegar

Easy Homemade Tarragon Vinegar

LAST UPDATED: November 20, 2019 PUBLISHED: November 20, 2019 By Pam Greer 12 Comments

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This easy, homemade tarragon vinegar is bursting with tarragon flavor!  Use it in salad dressings, drizzle on vegetables and it’s fantastic for deglazing a pan!

Bottle filled with herbed vinegar.

Why Make Herbed Vinegars?

At the end of summer, I always gaze forlornly at my herb garden.  Oh, how I’ll miss those fresh herb flavors all winter long.  

Sure I could be the expensive little packets at the store, and I do in a pinch, but one of my favorite ways to carry the flavor of herbs with me all winter long is with infused vinegars. 

A drizzle of basil oil on slow roasted tomatoes in the middle of winter is like a breath of summer.  This chive blossom vinegar, is a favorite that I add all time to vinaigrettes! 

Tarragon and vinegar.

Ingredients to Make Tarragon Vinegar

Tarragon – fresh tarragon.  Some recipes I’ve seen call for a cup of tarragon to 2 cups of vinegar.  Personally I don’t think you need that much.  A half of a cup will do just fine – and if you have to use one of those plastic packs from the grocery store, then use that amount.  

Vinegar – I usually use a white wine vinegar, a rice vinegar, or a cider vinegar.  Though I have been known to use regular old white vinegar when I really want to get an infusion going! 

Jar of vinegar with tarragon leaves in it.

It is so easy to make tarragon vinegar.  I thought that I took photos of the steps, but apparently all I took a photo of was the vinegar and the tarragon in the jar before I put it aside to age.

Oh well, it’s so easy, you don’t really need photos, but when I make this again, I’ll add them.

To make the tarragon vinegar, begin by bringing the vinegar to a boil over medium heat in a small saucepan.  Crush or bruise the herbs a bit and add them to a jar.  Pour the warm vinegar over the tarragon.  Place a lid on the jar and let it steep for 2 weeks.  

Confession – I let mine steep for over a month!  I forgot about it.  So my color might be deeper than yours if you let it steep for two weeks.  The flavor is still great, so don’t worry if you forget! 

When it’s done steeping, taste it and see if it’s your desired strength.  Strain it and pour it into a jar or bottle.  You can add a sprig or two of tarragon if you want it to look pretty.  I don’t.  

Bottle filled with green-ish liquid and tag reading tarragon vinegar.

Common Questions:

What to do with tarragon vinegar?  You can use tarragon vinegar the same way you would use any vinegar.  It adds a lovely anise flavor to salad dressings, it’s great drizzled on roasted vegetables, and it makes the best vinegar for deglazing a pan and making a pan sauce! 

Does tarragon vinegar need to be refrigerated?  No, vinegar has such a high acid content, it’s not necessary to refrigerate.  However, refrigerating it can help keep it’s flavor fresher longer.  Otherwise try to store in a cool, dark location and use within 3-4 months for optimal flavor. 

A Few of My Favorite Ways to Preserve Herbs! 

Did you know you can freeze sage? 

Lavender simple syrup makes a delightful sauce to pour over ice cream or make delicious floral cocktails. 

Homemade herb salt makes great gifts for your foodie friends! 

It’s so easy to dry thyme, no need to buy store bought! 

If you make this I would love it if you would follow me and tag me on Pinterest | Instagram | Facebook

Bottle of homemade tarragon vinegar.
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5 from 2 votes

Homemade Tarragon Vinegar

Easy homemade tarragon vinegar, ready in just two weeks!
Course Condiment
Cuisine American
Prep Time 5 minutes
Steeping time. 14 days
Total Time 14 days 5 minutes
Servings 16
Calories 10kcal

Ingredients

  • 2 cups white wine vinegar
  • 1/2 cup fresh tarragon

Instructions

  • Bring tarragon to a boil in a small saucepan.
  • Place tarragon leaves into a clean jar. Pour in the vinegar and place a lid on the jar.
  • Store in a cool, dark place for 2 weeks. Begin tasting after about a week, to check for your desired flavor.
  • When it tastes good to you, strain out the leaves and pour the vinegar into a lidded jar or bottle.

Notes

You don't need to refrigerate the vinegar, it will have optimal flavor for at least 3-4 months. 
If you want to keep it longer, refrigerating it will keep the flavor fresher longer. 

Nutrition

Calories: 10kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 60mg | Fiber: 1g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

This post was originally published in 2008 and has been updated for 2019. 

Pam Greer

About Pam Greer

Pam Greer is a retired special education teacher who has been sharing simple, easy and mostly healthy recipes on her blog, Sidewalk Shoes, since 2007! In addition to delicious food, she shares refreshing cocktails and travel reviews. You'll also find her 3 kitty cats making regular appearances.

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Reader Interactions

Comments

  1. AvatarAmanda says

    November 20, 2019 at 4:24 pm

    5 stars
    I never thought about infusing vinegars before but I’m a fan of shrubs, so it seems like a logical next step for me! Tarragon in particular sounds lovely

    Reply
  2. AvatarTaryn says

    November 20, 2019 at 3:19 pm

    5 stars
    The tarragon adds so much flavor to boring vinegar!

    Reply
  3. Avatarcooking recipes says

    September 18, 2013 at 9:49 am

    Hello beautiful is right! What a fabulously beautiful Tarragon Vinegar recipe,

    Reply
  4. AvatarHiba @ Eid ul adha Recipes says

    September 18, 2013 at 9:47 am

    I stop when i read your Tarragon Vinegar recipe beutiful post and i love to read cooking books and surf there time internet to find best recipes..and i like your blog…thanks for the wonderful recipe..

    Reply
  5. AvatarMedifast Coupons says

    September 20, 2010 at 2:01 pm

    Thanks for the vinegar recipe, really have to go and have a look at my tarragon supply in the garden and get it brought in before we get frost.

    Reply
  6. AvatarAll Our Fingers in the Pie says

    September 14, 2010 at 5:57 pm

    I have tarragon in my garden. I will be making this today! Thank you! Any ideas with sage?

    Reply
  7. AvatarJude says

    August 17, 2008 at 6:40 am

    I barely use tarragon but this is an easy way to get it more into my cooking. Thanks for the recipe.

    Reply
  8. AvatarPaula says

    August 10, 2008 at 2:47 am

    These vinegars sound so good! And those recipes … yum! I’d love to make flavored oils, too. Thanks for posting this!

    Reply
  9. AvatarDivya Vikram says

    August 09, 2008 at 7:35 am

    Great preserve with tarragon..Unique one..Thanks for sending this for the event..

    Reply
  10. Avatarnoble pig says

    August 09, 2008 at 6:47 am

    Wow, tarragon is big today in the blogosphere but yours is the most useful addition! Love it.

    Reply
  11. AvatarKalyn says

    August 09, 2008 at 1:41 am

    Okay I have to know: Is it 1/2 cup tarragon leaves? Or can you use tarragon that’s still on them stems?

    I’m definitely making this!

    Reply
  12. AvatarMarjie says

    August 08, 2008 at 10:05 pm

    I love easy, too! One of my favorite cookbooks is called “Too Busy to Cook?” Not only does it have great food, the title is just too good for words!

    Herbed vinegar – useful stuff!

    Have a great weekend!

    Reply

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Pam GreerHi, I'm Pam Greer. I have been cooking easy and delicious recipes for my family since my girls were little. Now that we are empty nesters, I'm still cooking easy recipes, but you'll also find some travel adventures and plenty of cocktails! Read More About Me…

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