Tarragon, shallot, peppercorn and champagne vinegar

By Nicole Cawlfield on August 13th, 2020
Herb infused vinegars 600

Add fresh flavor to a variety of dishes with this herb-infused vinegar recipe.

Homemade infused vinegars also make great fresh-from-the-garden gifts—especially when presented in pretty containers topped with our free printable hangtags.

Herb infused vinegars 600

Ingredients

  • 3 heatproof glass canning jars and lids, pintsize
  • 6 cups champagne vinegar
  • 3 shallots, peeled and quartered
  • 3 Tbsp. mixed peppercorns
  • 12 to 15 sprigs fresh tarragon
  • Cheesecloth
  • Funnel
  • 5 to 6 250 mL sterilized bottles
  • Additional peppercorns, shallots and tarragon sprigs for decoration after steeping process is complete in 2 weeks (optional)

Directions

  1. Wash the glass canning jars and their lids with hot soapy water and rinse well. Fill a large, deep pot (at least 4 inches deeper than the jars) about half full with water. Place the jars, upright, in the pot. Add more water until jars are covered by 2 inches. Bring the water to a boil, then boil the jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat.
  2. Heat vinegar in a large saucepan to a simmer.
  3. While vinegar is heating, thoroughly rinse herbs with water and pat dry with a clean towel. Remove the jars from the water bath with a jar lifter or tongs. Divide shallots, peppercorns and tarragon among the jars.
  4. Carefully pour the vinegar into the jars, leaving at least ¼ inch of space between vinegar and the top of the jar. Remove lids from the water bath, dry with a clean towel, and screw tightly onto the jars.
  5. Store the jars in a cool, dark place, undisturbed, for 1 to 2 weeks. Strain vinegar through cheesecloth into a clean large bowl. Pour or ladle vinegar into washed and sterilized 250 milliliter bottles using a funnel. Add a few well-rinsed fresh sprigs of tarragon, quartered shallots and peppercorns to the bottles for decoration (optional).
Note: Keep the jars and lids in the hot water until ready for use—this will minimize the chance of jars breaking when filling them with the hot vinegar.