Tarragon green-peppercorn vinegar
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Packed fresh tarragon leaves plus sprigs; rinsed and spun dry |
| ; for garnish | ||
| 1 | tablespoon | Freeze-dried green peppercorns; cracked coarse, |
| ; plus whole | ||
| ; peppercorns for | ||
| ; garnish | ||
| 2 | cups | White-wine vinegar |
Directions
Put the tarragon leaves in a very clean 1-quart 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 least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean ½-pint glass jars. Add the tarragon sprigs and the whole peppercorns and seal the jars with the lids.
Makes 2 cups.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.