Tarragon Vinegar

Ingredients

• tarragon
• sufficient distilled or very pale vinegar

Instructions

1. Gather tarragon just before it blossoms, late in July or early in August.
2. Strip the tarragon from the larger stalks.
3. Put the stripped tarragon into small stone jars or wide-necked bottles, filling them to the neck.
4. As you fill the jars, twist some of the branches to bruise the leaves and wring them asunder.
5. Pour in sufficient distilled or very pale vinegar to cover the tarragon completely.
6. Let it infuse for two months or more, or even through the winter if desired.
7. Pour off the vinegar and strain it very clear.
8. Put the strained vinegar into small dry bottles and cork them well.