Wine vinegar on tarragon (tarragon) - Detailed recipes with photos.

This is an unmatched flavored vinegar recipe for dressing. lettuce or fish.

To start cooking, you need half the herbs, and half of the herbs will be needed after 2 weeks, stick labels and mark them with the desired date. It’s best to buy the second half of the herbs, when you need it. If you use half liter cans to canning, you will need 3 cans. If you use small wine bottles with a volume of 375 ml., in which case you need 4 bottles.

AT ремя: 20 мин. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

24 sprigs of fresh tarragon (tarragon)
24 feathers of fresh chives with inflorescences (speed bow, English bow)
6 tbsp. white wine vinegar
2 l water
1 tsp home bleach

Recipes with similar ingredients: wine vinegar, tarragon, chives

Recipe preparation:

Pour water and bleach into a large container. Cut flowers at chives, immerse them with 12 sprigs of tarragon and 12 Feathers onion chopped into the mortar, do it very quickly. Then rinse in cold water. Dry. Place a large pot with vinegar on a moderately high fire and heat until vinegar will not reach a temperature of 90 ° C. Put the herbs in a container, big enough to hold vinegar. Pour vinegar into a container with herbs, and let cool, cover the container with a lid. Put in cool dark place for 2 weeks.
After 2 weeks, sanitize the other half of the herbs, like earlier, rinse, wipe and set aside.
Sterilize the jars and lids in which you will store vinegar, boiling them in a large pot of boiling water for 10 minutes. If you use corks, immerse them in boiling water 3 – 4 times.
Throw away the old herbs. Strain the vinegar through a disinfected colander or funnel lined with gauze. Put fresh herbs in jars and pour vinegar. Close and cool. Tarragon vinegar can be stored at room temperature for 5-6 weeks or in the refrigerator for up to 6 months. Exit: 6 tbsp.