Tarragon vinegar

By Birgitta

Ingredients

• 3 About 3 good handfuls tarragon leaves, washed, drained and patted dry, plus a few good sprigs
• 500 ml white-wine or cider vinegar

Details

Servings 500
Adapted from guardian.co.uk

Preparation

Step 1

A great thing for pepping up dressings and marinades, and incredibly easy to do.

Roughly chop the tarragon leaves and tip into a large, sterilised jar. Pour over the vinegar. Close with a tight lid and leave for three to four weeks, shaking from time to time, then strain through a muslin-lined sieve. Wash two or three sprigs of fresh tarragon and pat dry. Put these in a sterilised bottle, pour over the strained vinegar and seal.