Tarragon Green-peppercorn Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| August 1993 | 1 | Servings | ||
INGREDIENTS
| 1 | c | Packed fresh tarragon leaves |
| plus sprigs rinsed and | ||
| spun dry | ||
| for garnish | ||
| 1 | T | Freeze-dried green |
| peppercorns cracked | ||
| coarse | ||
| plus whole | ||
| peppercorns for | ||
| garnish | ||
| 2 | c | White-wine vinegar |
INSTRUCTIONS
Put the tarragon leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the cracked peppercorns and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the tarragon sprigs and the whole peppercorns and seal the jars with the lids. Makes 2 cups. Gourmet August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 297
Calories From Fat: 41
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 53.4mg
Potassium: 2823.4mg
Carbohydrates: 67.7g
Fiber: 6g
Sugar: <1g
Protein: 17.6g