Tarragon and Pink Peppercorn Vinegar
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
Servings: 6 cups (1.5 L)
Ingredients:
Thai Lemongrass Vinegar (L) and Tarragon and Pink Peppercorn Vinegar (R)
Photography by Edward Pond
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 2 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1% |
-
1-1/2 cups (375 mL) packed fresh tarragon sprigs
2 tbsp (25 mL) pink peppercorns
6 cups (1.5 L) white wine vinegar
Garnish:
Pink peppercorns
Tarragon sprigs
Preparation:
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.
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.
Source
Canadian Living Magazine: December 2006
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