Tarragon Wine Vinegar

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.

Cheesecloth, Grade 90, 36 Sq Feet, Reusable, 100% Unbleached Cotton Fabric, Ultra Fine Cheesecloth for Cooking

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