Tarragon in Vinegar
In spring I told you about MY tarragon, about suitable combinations and my tarragon recipes. Now I've preserved it for winter. The bushes at my grandmother's were extremely generous, so I froze part of it and put the rest in vinegar. The macerated leaves that result work wonders in sour cream soups.
There's no great philosophy to vinegar preservation, it's practically exactly as it sounds: you cover the tarragon leaves with vinegar. But I realized that even simple things or things we think are obvious need to be said 😊
Ingredients
tarragon
white wine vinegar (9%)
pickling salt
How to prepare tarragon in vinegar
- Read here about the two types of tarragon, to make sure you're using the right one, the aromatic one. Wash the tarragon well, drain it, and then let it dry completely.
- Remove the tarragon leaves from the stems. Pack them into jars (washed with hot water and completely dried). Press with the back of a spoon to fit well in the jar.
- Dissolve the salt in vinegar (about 50g salt per 1 liter vinegar), then pour over the tarragon until it's completely covered.
* it's not mandatory to add salt, it just extends the shelf life of the preserve; but even without salt it lasts through winter - Screw on the lid and store the jars in a cool pantry or refrigerator. Chop the tarragon when you use it. It's good in sour cream soups (bean, potato, meatball with sour cream or Transylvanian pork soup). The vinegar from it is good for souring soups or in dressings/marinades/sauces.
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