• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sidewalk Shoes
  • Home
  • Recipes
    • Food Recipes Index
    • Cocktails Recipes Index
    • All Recipes
  • Lifestyle
    • Gardening
    • Travels
      • North Carolina
      • Oregon
      • Tennessee
  • Cats
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Food
  • Cocktails
  • Collections
  • Travels
  • Cats
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Condiment Recipes

    Easy Homemade Tarragon Vinegar

    LAST UPDATED: November 20, 2019 PUBLISHED: November 20, 2019 By Pam Greer 18 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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.
    Print Pin Save Saved!
    4.88 from 8 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
    • ½ cup fresh tarragon

    Instructions

    • Bring vinegar 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. 

    More Condiment Recipes

    • Cranberry salad dressing drizzled on a salad.
      Cranberry Salad Dressing
    • Mason jar with white lid and pickled collard stems in the jar.
      Pickled Collard Stems
    • Close up of red pepper dip.
      Roasted Red Pepper Dip
    • Close up of pickled carrots in a small white bowl.
      Vietnamese Pickled Carrots

    Reader Interactions

    Comments

    1. Joe Cotruvo (chemist and cook) says

      July 28, 2022 at 3:58 pm

      It isn't necessary to boil the white vinegar. Just add the leaves and let it steep for a few weeks. The acetic acid in the vinegar extracts the tarragon essence just fine at room temperature. You certainly would not want to boil white wine. That has alcohol and acetic acid for excellent extraction.

      Reply
    2. Kay Pihl says

      November 19, 2021 at 5:16 pm

      Just curious. Can you leave vinegar outside the fridge with tarragon leaves in it or will it mold in the vinegar at room temperature?

      Reply
      • Pam Greer says

        November 22, 2021 at 10:53 am

        I usually pull the leaves out, but I don't think they would get moldy with all of the vinegar.

        Reply
    3. Gary Gossett says

      February 15, 2021 at 4:20 pm

      5 stars
      The hard part was getting the tarragon to boil per part 1 of the instructions. That can’t be right.

      Reply
      • Pam Greer says

        February 16, 2021 at 9:03 am

        Oh my gosh, I left out that you are bringing the vinegar to a boil. It's in my instructions in the post, but I wrote it wrong in the recipe card! Thank you so much for noticing!

        Reply
    4. Sandi says

      October 02, 2020 at 9:57 am

      5 stars
      I was having a hard time finding Tarragon Vinegar in stores near me. I found your recipe and decided to try it on my tarragon pickle recipe from my mother. I was skeptical. I left it sit in my basement for months. After making the pickles and just 1 day in the refrigerator (supposed to not try for 4 days), I got curious and decided to taste the pickles. They taste exactly like they should!!!! Now I don't have to search for the vinegar in stores. Thank you for your recipe!

      Reply
      • Pam Greer says

        October 02, 2020 at 1:57 pm

        Yay!! So glad you liked it!

        Reply
    5. Amanda 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
    6. Taryn says

      November 20, 2019 at 3:19 pm

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

      Reply
    7. cooking recipes says

      September 18, 2013 at 9:49 am

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

      Reply
    8. Medifast 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
    9. All 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
    10. Jude 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
    11. Paula 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
    12. Divya Vikram says

      August 09, 2008 at 7:35 am

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

      Reply
    13. noble 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
    14. Kalyn 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
    15. Marjie 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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

    More about me →

    Featured in:

    Collage of website titles

    Click here to subscribe to my newsletter.

    Slow Cooker Recipes!

    • Two red bowls of sweet potato chili.
      Slow Cooker Beef and Sweet Potato Chili
    • Bowl of beans topped with cheese and jalapeño peppers.
      Slow Cooker Pinto Beans with Beef and Bacon
    • Two bowls of lasagna.
      Slow Cooker Vegetarian Lasagna
    • Plate with chicken enchilada casserole.
      Slow Cooker Chicken Enchilada Casserole

    See more More Slow Cooker Recipes →

    Instant Pot Recipes

    • Bowl of pineapple rice garnished with cilantro.
      Instant Pot Pineapple Rice
    • Bowl of pork noodle soup topped with radishes and green onions.
      Instant Pot Asian Pork Noodle Soup
    • Platter of green beans with mushrooms and bacon on a lace tablecloth.
      Instant Pot Green Beans with Bacon and Mushrooms
    • Blue bowl with oatmeal in it.
      Instant Pot Pumpkin Pie Steel Cut Oats

    See more Instant Pot Recipes →

    Sidewalk Shoes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me
    • Contact me!

    Copyright © 2023 Sidewalk Shoes