Step 1

Carefully rinse fresh tarragon under cool water. Pat dry with paper toweling.

Step 2

On a flat, clean surface, bruise the tarragon using the back of a knife to release the flavors.

Step 3

Place 30 sprigs of tarragon in a clean, large glass container. Pour in vinegar over top of tarragon.

Step 4

Cover the container with plastic wrap and seal with a rubber band.

Step 5

Store in cool dark place for 3 weeks, swirling the vinegar around every week or so to combine ingredients.

Step 6

Right before bottling, sterilize glass bottles. I put mine in the dishwasher set on sterilizing setting.

Step 7

Pour infused vinegar through a funnel lined with cheesecloth, filling each bottle an inch from the top.

Step 8

Discard solids and cheesecloth.

Step 9

Place one to two sprigs of fresh tarragon for garnish.

Step 10

Cover each bottle with tight-fitting lid and store on shelf.

Step 11

This vinegar has a shelf life of 7-8 months.