Tarragon Vinegar

Allow 1 to 2 weeks between preparation and use of this flavorful alternative to plain vinegar. Try it on your favorite salad.

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Servings: 32
Serving size: 1  tablespoon
Yield: About 2 cups
Prep Time: 15 mins
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    1/2  cup 
    tightly packed fresh tarragon
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    2   cups 
    white wine vinegar or cider vinegar

Wash tarragon; dry. In stainless-steel saucepan combine tarragon and vinegar; bring to boiling. Remove; cover with cheesecloth; cool. Pour into clean 1-quart jar; submerge tarragon. Cover with nonmetallic lid or plastic wrap; seal with metal lid. Let stand in cool, dark place for 1 to 2 weeks.
Line colander with cheesecloth. Strain vinegar. Transfer to clean 1-1/2-pint jar. Cover with nonmetallic lid or plastic wrap; tightly seal with metal lid. Store in cool, dark place up to 6 months. Makes about 2 cups (32, 1 tablespoon servings).
Nutrition information
Per Serving: cal. (kcal) 5, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 0, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 0, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.07, Riboflavin (mg) 0.07, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1, Potassium (mg) 14, calcium (mg) 0, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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