DIY Tarragon Vinegar

Living in California for so many years I got used to stepping out my back door and snipping whatever fresh herbs I needed from one of the long planter boxes that lined our screened porch.  Those planters got lots of morning sun and then dappled shade as the day wore on, and by the time the heat was blistering the bricks on the rest of the patio they were protected in shade.  There was no such thing as a growing season, they flourished all year long.

It was quite a luxury that I took for granted.  Here in New England our local nursery closes the day after Christmas.  It will open again next spring, but in the meantime I’ll be getting my herbs out of the little clear plastic boxes that hang in the produce section of my market.  That’s ok, they’re pretty cheap and they usually have a good selection. The only problem is I’m often left with handfuls of leftover herbs.

If you have leftover tarragon like I did after yesterday’s Roast Chicken, why not use some of it to make homemade Tarragon Vinegar.  You can use almost any empty glass jar or bottle you have.

DIY Tarragon Vinegar

  • Sterilize a glass bottle or jar with a tight fitting lid.  I filled mine with water and heated it in the microwave until it boiled.
  • Rinse the tarragon and put several sprigs into the jar.  You can break up or bruise the herbs if you want to in order to bring out more of the flavor, but I just left mine as is.
  • Fill the jar with any plain vinegar you like.  I used cider vinegar because I love the flavor.  Make sure you completely submerse the herbs.
  • Cap or cork your bottle and set in a cool dry place for a couple of weeks.  The flavor will get stronger the longer it sits. When the flavor is as you like it, pull out the tarragon.

8 Comments

  • Reply
    bonniec000
    January 12, 2013 at 2:59 pm

    I’ve just discovered your blog and I’m in love with your spectacular recipes and especially the food photography! I agree with Sarah about the shot with the light going through the tarragon–just lovely! Thank you ?

  • Reply
    kara@kompromisedkitchen.com
    January 17, 2012 at 2:25 pm

    What a great idea! I have an abundance of herbs this year as well and didn’t even think of this as a way to use them up. I may try this with oil as well. Beautiful pics.

  • Reply
    Sarah (Snippets of Thyme)
    January 13, 2012 at 1:25 pm

    I love tarragon. If I worked a little harder, I could keep herbs growing year round here. Those little glass bottles you used are adorable and I love the shot with the light going through the Tarragon.

  • Reply
    Inside a British Mum's Kitchen
    January 12, 2012 at 4:58 pm

    How delicious – and SO pretty – have to do this!
    mary x

  • Reply
    Rose
    January 12, 2012 at 4:22 pm

    This takes me back… I used to make all kinds of infused vinegars years ago. My favourite was the one with raspberries.

  • Reply
    yummychunklet
    January 12, 2012 at 2:04 am

    Great idea! I’ve only really experimented with wine and champagne vinegars.

  • Reply
    Stephanie
    January 12, 2012 at 12:33 am

    What a great idea! I always see infused vinegars but have never given them a try. I bet it looks beautiful sitting in your kitchen too. Purposeful and decorative. I like it.

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