Tarragon wine vinegar
Votes: 2
To start preparing, you'll need half the herbs, and half will be needed in two weeks. Label them and mark them with the appropriate date. It's best to buy the other half when you need it.
If you're using pint-size jars for canning, you'll need three. If you're using small 375ml wine bottles, you'll need four.
Time: 20 min.
This is a fantastic recipe for flavored vinegar for salad or fish dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 24 sprigs of fresh tarragon
- 24 fresh chives with florets (scallions, English onions)
- 6 cups white wine vinegar
- 2 liters of water
- 1 teaspoon of household bleach
We recommend
Recipes with similar ingredients: wine vinegar, tarragon, chives, vinegar with tarragon
Cooking the dish according to the recipe:
- Fill a large container with water and bleach. Cut the chives and quickly immerse them in the solution along with 12 sprigs of tarragon and 12 chives. Rinse in cold water and pat dry.
Place a large saucepan of vinegar over medium-high heat and heat until the vinegar reaches 90°C (190°F). Place the herbs in a container large enough to hold the vinegar. Pour the vinegar into the container with the herbs and let it cool. Cover the container with a lid. Store in a cool, dark place for 2 weeks. - After 2 weeks, disinfect the second half of the herbs as before, rinse, wipe and set aside.
- Sterilize the jars and lids you'll be storing the vinegar in by boiling them in a large pot of water for 10 minutes. If you're using corks, immerse them in the boiling water 3-4 times.
- Discard the old herbs. Strain the vinegar through a disinfected colander or funnel lined with cheesecloth. Place the fresh herbs in jars and pour the vinegar over them. Seal and refrigerate. Tarragon vinegar can be stored at room temperature for 5-6 weeks or in the refrigerator for up to 6 months.
Exit: 6 tbsp.
Categories:
recipe / Sauces / Seasonings / Alton Brown
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