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Tarragon Infused Champagne Vinegar

Tarragon Infused Champagne Vinegar comes together with Champagne Vinegar. About 1 hr from start to finish for 1. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 1/2 cup
• 2 1/2 cup

Method (preview)

1. 1

   DELICIOUS! MAGAZINE (vegetarian and whole foods) web site http://www.newhope.com/public/delicious >kitPATh

2. 2

   Notes: Yields 2 1/2 cups.

3. 3

   When working with herbs, dry them partially to prevent bacteria from growing in the vinegar or oil.

4. 4

   Simply place them in a warm oven for 5 to 10 minutes. **PREP TIME: 10 minutes STEEPING TIME: 1 week

5. 5

   BOIL FIRST: I haven't tried this method.

6. 6

   Usually blanch the herb to purify.

7. 7

   Then heat vinegar to a boil.

8. 8

   Pour boiling vinegar on the herb - and pour into a clean bottle that will keep herb completely submerged. store in refrigerator for about 4 days - swirling the bottle every now and then.

9. 9

   Strain, discard the herb and use the vinegar. -- pat