Tarragon Vinegar
4 cups white wine vinegar
10 Sprigs fresh Tarragon
10 whole black peppercorns
3 cloves garlic, peeled
Combine vinegar, half the tarragon peppercorns and garlic in a large bowl, cover, stand overnight in a warm place or until tarragon loses color; strain. Place remaining tarragon in jars and top with vinegar.
Vinegar will keep in jars in a cool, dark place for 3 months.
Recipe unsuitable to freeze.
A slower method is to fill an attractive glass bottle with fresh leaves, cover with good quality white wine vinegar and leave to stand for two months. Then use in salads or mayonnaise.