Tarragon Vinegar

Allow 1 to 2 weeks between preparation and use of this flavorful alternative to plain vinegar. Try it on your favorite salad.

Tarragon Vinegar
2,492views
3 users rated this recipe an average rating of 2.0
Makes:
32 servings
Serving Size:
1 tablespoon
Yields:
About 2 cups
Prep:
15 mins
Cool:
2 hrs
Stand:
1 week
Rate me!


Tarragon Vinegar

Ingredients
1/2
cup tightly packed fresh tarragon
2
cups white wine vinegar or cider vinegar

Directions

  1. Wash tarragon; dry. In stainless-steel saucepan combine tarragon and vinegar; bring to boiling. Remove; cover with cheesecloth; cool. Pour into clean 1-quart jar; submerge tarragon. Cover with nonmetallic lid or plastic wrap; seal with metal lid. Let stand in cool, dark place for 1 to 2 weeks.
  2. Line colander with cheesecloth. Strain vinegar. Transfer to clean 1-1/2-pint jar. Cover with nonmetallic lid or plastic wrap; tightly seal with metal lid. Store in cool, dark place up to 6 months. Makes about 2 cups (32, 1 tablespoon servings).

Nutrition Facts

(Tarragon Vinegar)
    Per serving:
  • 5 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 1 mg sodium,
  • 0 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...