Fill a wide mouth quart jar 3/4 full of tarragon sprigs. Heat the white wine
vinegar to the boiling point and pour into jar. Cover and keep in a cool
place, out of the sun, for 10 days to 2 weeks. Strain into bottles in which
you've put 1 to 2 fresh tarragon sprigs for decoration. Cork tightly.
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NOTES : You can make basil and rosemary vinegar this way also.
