2-3 handfuls fresh tarragon leaves
2 pints cider or white wine vinegar
Strip the tarragon leaves from the stalks and put them in a large wide-necked jar or bottle, bruising some of the leaves as they go in. Pour over the vinegar, making sure the leaves are completely submerged. Close the jar and leave in a cool dark place to infuse for 2-3 months before straining into clean bottles.
Thanks to Fresh-Herb Recipe Group for the use of this recipe.
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