- 2 cups distilled white vinegar
- 3 sprigs fresh tarragon
Choose a 16-ounce bottle with a well-fitting lid or cork. Boil it to sterilize, then remove from ‘water bath’, empty of any water inside, and allow to cool to room temperature.
In a small saucepan, combine the vinegar with 1/3 cup of water and heat until the mixture begins to boil. Remove from heat.Slip about 3 sprigs of fresh tarragon into the cooled bottle.
Using a funnel (and care!), pour the hot (NOT boiling) vinegar into the bottle over the rosemary. Cover tightly with lid and store at room temperature.
(Kristin Hamzik)
Give back while throwing down with the 
