Tarragon Chive Vinegar Recipe

• Level: Easy
• Yield: 6 cups of vinegar
• Total time: 14 days 30 minutes
• Preparation: 20 minutes
• Inactive time: 14 days
• Cooking time: 10 minutes

• 2 quarts water
• 1 teaspoon household bleach
• 24 fresh tarragon sprigs*
• 24 fresh chive shoots
• 6 cups white wine vinegar

Cook Mode (Keep screen awake) NEW: You can now enable Cook Mode to prevent your screen from sleeping.

1. Cook's Note: Use half the herbs at the start and the remaining half after two weeks. Buy the second batch fresh when needed for the brightest flavor.
2. For storage, prepare 3 pint-sized jars or 4 small wine bottles (about 13 ounces each).
3. In a large container, mix water and bleach. Submerge 12 tarragon sprigs and 12 chive shoots, rinse under cold water, and pat dry.
4. Heat vinegar in a saucepan over medium-high to 190F. Place prepared herbs in a heatproof container, pour hot vinegar over them, cool, cover, and store in a cool, dark place for two weeks.
5. After two weeks, sanitize the remaining herbs the same way: dunk in bleach solution, rinse, and dry.
6. Boil containers and lids for 10 minutes to sanitize. Use pre-sterilized corks, dipping them in boiling water several times.
7. Discard old herbs, strain vinegar through a sanitized colander or cheesecloth-lined funnel. Divide fresh herbs into containers, pour in strained vinegar, seal, and refrigerate. Enjoy at room temperature for 5-6 weeks or refrigerated up to 6 monthsperfect for elevating salads, dressings, and roasted veggies!