Tarragon Vinegar Recipe

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Tarragon Vinegar

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

  • 1/2 cup tightly packed fresh tarragon
  • 2 cups white wine vinegar or cider vinegar
  • 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.
  • 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
  • Calories 5, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 0 g, Total Sugar 0 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
  • Percent Daily Values are based on a 2,000 calorie diet
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