Sherry tarragon vinegar

COOK TIME
5 mins

TOTAL TIME
5 mins

Ingredients

Directions

1. 1

   Bring vinegar to the boil in a pot for about 2 minutes and let it cool down to about 40° C. Then press the pepper, mustard and allspice seeds lightly with the back of a knife and then pour the tarragon into a sterilized, sealable glass/ bottle. Pour the warm vinegar over the spices. Shake the glass from time to time and turn it over to mix the ingredients. Leave to stand for about 3 weeks. Shelf life 2 to 3 years

2. 2

   Waiting time approx. 30 minutes