Tarragon and Pink Peppercorn Vinegar
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This recipe makes 6 1 cup servings
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 |
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
Ingredients
- 1-1/2 cup packed fresh tarragon sprigs
- 2 tbsp pink peppercorns
- 6 cups white wine vinegar
- Garnish:
- 30 pink peppercorns
- 6 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
- Keywords : Condiments/sauces; Make-Ahead; Marinating;
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