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5 Ratings
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  • 5 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cool:
2 hrs
total:
2 hrs 15 mins
Servings:
32
Yield:
About 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

5 calories; thiamin 0.1mg; riboflavin 0.1mg; sodium 1mg; potassium 14mg.
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