Tarragon and Pink Peppercorn Vinegar Tarragon and Pink Peppercorn Vinegar

Tarragon and Pink Peppercorn Vinegar IMAGE Image by: Tarragon and Pink Peppercorn Vinegar IMAGE Author: Canadian Living

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


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


  • Iron 1.0
Share X

Tarragon and Pink Peppercorn Vinegar