Tarragon Vinegar
- 1/4 to 1/3 cup fresh tarragon leaves (dill, oregano, thyme, or marjoram leaves can be substituted)
- 2 cups white wine vinegar
Tarragon Vinegar
Demonstrated by: Rhoda Yoshino of the University of Hawaii, College of Tropical Agriculture and Human Resources
Cooperative Extension Service, Oahu County.
Featured in Cooking with Herbs on September 15, 1999.
Ingredients:
Directions:
- Wash and dry leaves.
- Loosely fill bottles with leaves.
- Heat vinegar and pour over leaves; seal tightly and label.
- Store in refrigerator for 2 to 4 weeks before using.
Makes 2 cups.
