Tarragon Vinegar

Ingredients

• Pick young tarragon shoots
• infuse them in good vinegar for a fortnight

Method

1. 1

   Dry tarragon shoots, infuse in vinegar for a fortnight, then strain and bottle.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 66. The excerpt below is the record exactly as published.

tarragon vinegar. Bavigotte Vinegar. — In a pint of French wine vinegar, infuse a couple of tablespoonfuls each of minced garden- cress and tarragon, one of minced chives, a small clove of garlic (if liked) or a minced shallot, and three chillies. Let it stand till fully flavoured, then strain and bottle off as before. Shallot Vinegar. — Peel and mince 4oz. of fully, but not over, ripe shallots (or it will give a bitter flavour to the vinegar), put them into a bottle and cover with a quart of best vinegar, and infuse for ten days, shaking the bottle well daily ; then strain and filter 134 PICKLES AND PRESERVES. off the vinegar, bottle in small bottles, and store tightly corked and sealed. Spiced Vinegar. — (This can be nsed at once for pickling any vegetables, or if bottled off cold like the other flavouring vinegars it makes an excellent addi- tion to salads, &c.) Bruise well 2oz. black whole peppers, loz. each of ginger and salt and -|oz. of allspice, then mix this in a bottle with a quart of good vinegar (whether malt or wine vinegar does not matter, but the quality must be first rate), adding if you like loz. of chopped shallot, an atom of garlic, and some chillies, or a little cayenne (this of course makes it pretty hot). Tie the bottle over with blad- der wetted with vinegar, and leave it in a warm place for a few days ; then stand the bottle in the bain- marie, keep the water round it at simmering point for one or two hours, and bottle off in the usual way. If to be used for pickling purposes, boil up the vinegar with all the condiments mentioned, to which, if liked, a bay leaf and a good bouquet may be added ; then let it cool a little, and pour it on to the things to be pickled. Tarragon Vinegar. — Pick young tarragon shoots, and dry them in the sun for a day or two, then infuse them in good vinegar for a fortnight

Cook this with the app: pantry check, scaling, and the assistant.