Dried Tarragon Vinegar Food

TARRAGON VINEGAR

Tarragon Vinegar image

Tarragon vinegar takes two weeks to make. I was in a hurry and used mine the same day. I used tarragon from Penzeys Spices, I love their spices.

Provided by Charlotte J

Categories Salad Dressings

Time 5m

Yield 1/2 cup

Number Of Ingredients 2

Ingredients

1/2 cup white wine vinegar
1 1/8 teaspoons dried tarragon leaves

Steps:

Place the tarragon in a clean glass jar.
Heat the vinegar to just under the boil.
Pour over the tarragon.
Leave to cool without covering the jar.
If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
Leave the jar of vinegar in a dark, dry place for two weeks.
Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
Cap and use for recipes calling for tarragon vinegar.

Nutrition Facts : Calories 4, Fat 0.1, Sodium 0.8, Carbohydrate 0.7, Fiber 0.1, Protein 0.3

TARRAGON CHIVE VINEGAR

Tarragon Chive Vinegar image

Provided by Alton Brown

Categories condiment

Time P14DT30m

Yield 6 cups vinegar

Number Of Ingredients 5

Ingredients

2 quarts water
1 teaspoon household bleach
24 sprigs fresh tarragon*
24 fresh chive shoots
6 cups white wine vinegar

Steps:

*Cook's Note: You will need half of the herbs when you start the recipe and half in 2 weeks. It is best to purchase the second half of the herbs when they are needed.
If using pint jars for storage, you will need 3 jars. If using small wine bottles, each holds approximately 13 ounces; therefore, you will need 4 bottles.
Put the water and bleach in a large container. Dunk 12 sprigs of tarragon and 12 chive shoots in the solution, and then rinse in cold water. Pat dry.
Heat the vinegar in a large saucepan over medium-high heat, and heat until vinegar reaches 190 degrees F. Place the herbs in a container large enough to hold the vinegar. Pour the vinegar over the herbs, and after the vinegar has cooled, place the lid on the container. Set in a cool dark place for 2 weeks.
After 2 weeks, sanitize the second half of the herbs as previously, rinse, pat dry, and set aside.
Sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times.
Discard the old herbs. Strain the vinegar through a sanitized colander or funnel lined with cheesecloth. Divide the fresh herbs among the containers and pour the vinegar over them. Seal and refrigerate. The vinegar may be stored at room temperature for 5 to 6 weeks or in the refrigerator for up to 6 months.

TARRAGON VINEGAR

Tarragon Vinegar image

Add fresh tarragon sprigs to basic white wine vinegar in a decorative jar, and you'll have a lovely, contemporary gift for any cook. Include salad dressing recipes or others that could use this flavorful vinegar. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 cups.

Number Of Ingredients 3

Ingredients

1 cup tarragon sprigs
2 cups white wine vinegar
Additional fresh tarragon sprig, optional

Steps:

Wash tarragon and pat dry. Place in a sterilized jar. Using a wooden spoon, gently bruise the tarragon. Add the vinegar. Cover and store in a cool dark place for 2-3 weeks to let flavors develop., Strain and discard tarragon. Pour into a sterilized decorative bottle. Add additional tarragon if desired. Store in a cool dark place for up to 6 months.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

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