Tarragon and Pink Peppercorn Vinegar

Tarragon and Pink Peppercorn Vinegar IMAGE Author: Canadian Living Credits: Tarragon and Pink Peppercorn Vinegar IMAGE

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

Ingredients

  • 1 1/2 cup packed fresh tarragon sprig
  • 2 tablespoons pink peppercorns
  • 6 cups white wine vinegar
Garnish:
  • 30 pink peppercorns
  • 6 Tarragon sprigs

Method

Place 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

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tarragon and Pink Peppercorn Vinegar

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