1 pint dry red wine
1 pint cider vinegar
20 to 30 bunches fresh tarragon
Place wine and vinegar in a saucepan over low heat. Bring to scalding but do not boil.
Meanwhile, carefully wash tarragon and place in a sterilized quart jar. Slowly pour hot liquid over tarragon. Seal tightly and store in a dark place for 3 weeks.
Strain vinegar through cheesecloth and pour into smaller sterilized bottles. Add a bunch of tarragon to each bottle, if you wish.
Makes 1 quart.
