Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
2 cps fresh tarragon leaves
1 pint wine vinegar
1/2 small garlic clove
1 - Wash tarragon, draihn, break or crush slightly in a bowl.
2 - Add vinegar, colves and garlic.
3 - Cover; let stand in cool dark place 2 weeks.
4 - Strain through cheesecloth or filter paper.
5 - Pour into sterile bottles.
6 - Cork tightly.
Makes about 1 pint.
NOTE: To use dried tarragon, moisten leaves with a little hot water
in a bowl; crush and mix as ddirectDried leaves make a good tarragon
vinegar, but not so pungen and lively as fresh leaves.
OTHER HERB VINEGARS: Mint, or a mixture of your favorite
herbs may be used in place of tarragon in the recipe. Good
combinations are burnet, basil, marjoram, dill and caraway seeds--any two.
Omit garlic from all these and remove the cloves after 24 hours.
RECOMMENDED COMBINATIONS: 1 part fresh tarragon, 2 parts
lemon balm. One part tarragon, 2 parts each basil, chopped
chives and burnet. Equal parts thyme, chopped chives, and
basil. For a cucumber flavored vinegar (so good in salad dress-
ings) use burnet leaves or seeds. Add this vinegar to fish sauces
in place of lemon juice when called for in a recipe.