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Ann Yasuhara’s Tarragon Vinegar

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Course Dressings & Condiments

Ingredients
  

  • 6 liters white wine vinegar
  • 1 cup tarragon de-stemmed
  • 1 cup savory de-stemmed
  • 1 cup scarlet pimpernel de-stemmed
  • 1 dried roses
  • 1 liter small onions
  • 10 cloves garlic
  • 10 shallots
  • 0.333333 ounce corriander seed
  • 0.5 pound rock salt
  • 0.666667 ounce black peppercorns
  • 4 bay leaves

Instructions
 

  • Place all ingredients in a jar, stir until salt is dissolved. Cover tightly and keep in a dark place. (Recipe #120)