Note: Keep the jars and lids in the hot water until ready for use—this will minimize the chance of jars breaking when filling them with the hot vinegar.
Tarragon, shallot, peppercorn and champagne vinegar
Add fresh flavor to a variety of dishes with this herb-infused vinegar recipe.
Homemade infused vinegars also make great fresh-from-the-garden
gifts—especially when presented in pretty containers topped with our
free printable hangtags.
Ingredients
- 3 heatproof glass canning jars and lids, pintsize
- 6 cups champagne vinegar
- 3 shallots, peeled and quartered
- 3 Tbsp. mixed peppercorns
- 12 to 15 sprigs fresh tarragon
- Cheesecloth
- Funnel
- 5 to 6 250 mL sterilized bottles
- Additional peppercorns, shallots and tarragon sprigs for decoration after steeping process is complete in 2 weeks (optional)
Directions
- Wash the glass canning jars and their lids with hot soapy water and rinse well. Fill a large, deep pot (at least 4 inches deeper than the jars) about half full with water. Place the jars, upright, in the pot. Add more water until jars are covered by 2 inches. Bring the water to a boil, then boil the jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat.
- Heat vinegar in a large saucepan to a simmer.
- While vinegar is heating, thoroughly rinse herbs with water and pat dry with a clean towel. Remove the jars from the water bath with a jar lifter or tongs. Divide shallots, peppercorns and tarragon among the jars.
- Carefully pour the vinegar into the jars, leaving at least ¼ inch of space between vinegar and the top of the jar. Remove lids from the water bath, dry with a clean towel, and screw tightly onto the jars.
- Store the jars in a cool, dark place, undisturbed, for 1 to 2 weeks. Strain vinegar through cheesecloth into a clean large bowl. Pour or ladle vinegar into washed and sterilized 250 milliliter bottles using a funnel. Add a few well-rinsed fresh sprigs of tarragon, quartered shallots and peppercorns to the bottles for decoration (optional).