How to Make Tarragon Vinegar Using Apple Cider Vinegar
James Beard, the famous American chef and food writer, once said, “I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.” Common especially in French cooking, the anise-flavored herb compliments chicken, fish and eggs. After its essence is steeped in apple cider vinegar, the resulting tarragon vinegar adds a zesty aroma to salads (as a vinaigrette) and meats (as a marinade). This recipe makes approximately 3 cups. Does this Spark an idea?
Other People Are Reading
Things You'll Need
- 3 cups apple cider vinegar
- 3 sprigs tarragon, washed and dried
- 1 quart-sized jar with screw top lid, cleaned and sterilized
- Saucepan
- Spoon
Instructions
-
-
1
Put the tarragon springs into a sterilized quart jar. Gently bruise the herbs with a spoon.
-
2
Bring the apple cider vinegar to boil in a saucepan.
-
-
3
Pour the hot vinegar into the jar with the tarragon. Screw on the lid.
-
4
Leave the jar to stand in room temperature for one week. Shake the jar every few days.
-
5
Taste the vinegar after one week of steeping, and if the flavor is not strong enough (according to personal preference), let it stand for another one to three weeks. Re-sample each week.
-
6
Strain the jar’s content to remove the tarragon sprigs. Store the tarragon vinegar in a sterilized quart jar.
-
1
Tips & Warnings
Store in a cool, dark place.
For variation in flavor, add one of the following herbs along with tarragon: garlic (1 clove, peeled and halved); rosemary (1 to 2 stems); peppercorns (1 tbsp.); lemon zest (of 2 lemons); cloves (2 to 3).
Homemade tarragon vinegar will last for several months, but may begin to discolor over time.
