Tarragon Vinegar

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to "keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)"

Tarragon Green-Peppercorn Vinegar

1 cup packed fresh tarragon leaves plus sprigs for garnish,
rinsed and spun dry
1 T. freeze-dried green peppercorns, cracked coarse, plus whole
peppercorns for garnish
2 cups white-wine vinegar
Put the tarragon leaves in a very clean 1 qt glass jar and
bruise them with a wooden spoon. Add the cracked peppercorns and
the vinegar and let the mixture steep, covered with the lid, in a
cool dark place for at 4 days to 2 weeks. Strain the vinegar
through a find sieve into a glass pitcher, discarding the solids,
and pour it into 2 very clean 1/2 pint glass jars. Add the
tarragon sprigs and the whole peppercorns and seal the jars with
the lids.