Ingredients for Lemon Tarragon Vinegar
- White Vinegar
- 1/2 cup granulated sugar
- 1 cup packed fresh tarragon leaves
- Lemons
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How to Make Lemon Tarragon Vinegar
- In a small saucepan, combine 2 cups white wine vinegar and 1/2 cup granulated sugar. Simmer over low heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and let cool completely.
- Transfer the cooled vinegar mixture to a clean, sterilized 2-quart glass jar with a tight-fitting lid (a jar with a rubber seal is ideal).
- Add 1 cup packed fresh tarragon leaves and the zest and juice of 2 large lemons to the jar.
- Securely close the jar and store it in a cool, dark place for 1-4 weeks. Gently shake the jar every couple of days to ensure even infusion.
- After 1-4 weeks (or when the desired flavor intensity is reached), strain the vinegar through several layers of cheesecloth lined sieve into a clean bowl to remove herbs and lemon zest.
- Gently heat the strained vinegar to 180°F (82°C).
- Ladle the hot vinegar into clean, sterilized jars, leaving 1/4 inch of headspace at the top of each jar. Add a fresh sprig of tarragon and a piece of lemon peel to each jar.
- Securely affix lids to the jars.
- Process the filled jars in a boiling water bath canner for 10 minutes to ensure proper sealing and preservation.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
107g
Fat
7g
Carbs
26g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Canning Condiments Etc Fruit Easy Low Fat Herb And Spice Mixes Stove Top Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Cooking Mixes Healthy 2 Low In Something Citrus Lime Equipment Number Of Servings Technique Water Bath
