| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1993 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Packed fresh tarragon leaves plus sprigs; rinsed and spun dry |
|
|
; for garnish |
| 1 |
tb |
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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