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.
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.
Tags: apple cider, apple cider vinegar, sterilized quart, tarragon vinegar
