Tarragon's delicate citrus and licorice notes combine in this infused vinegar. Pink peppercorns provide lovely colour contrast. Choose pretty bottles for gift giving and add a note to make a simple vinaigrette by whisking one part of this vinegar with four parts extra-virgin olive oil. – Alison Kent
- Portion size 5 servings
- Credits : Canadian Living Magazine: December 2006
- 1 1/2 cup packed fresh tarragon sprig
- 2 tablespoons pink peppercorns
- 6 cups white wine vinegar
- 30 pink peppercorns
- 6 Tarragon sprigs
MethodPlace tarragon and peppercorns in dry sterilized widemouthed 6-cup (1.5 L) jar.
In saucepan, bring vinegar to boil; pour over tarragon and let cool to room temperature. Seal and let stand in sunny location at room temperature for 10 days, shaking jar occasionally. Strain through cheesecloth-lined sieve.
Garnish: Place a few peppercorns and 1 sprig tarragon in each dry sterilized bottle; pour in vinegar. Seal and store in cool dark place for up to 6 months.
Nutritional facts Per 1 tbsp (15 mL): about
- Sodium 0 mg
- Protein 0 g
- Calories 2.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
- Iron 1.0