Carefully rinse fresh tarragon under cool water. Pat dry with paper toweling.
On a flat, clean surface, bruise the tarragon using the back of a knife to release the flavors.
Place 30 sprigs of tarragon in a clean, large glass container. Pour in vinegar over top of tarragon.
Cover the container with plastic wrap and seal with a rubber band.
Store in cool dark place for 3 weeks, swirling the vinegar around every week or so to combine ingredients.
Right before bottling, sterilize glass bottles. I put mine in the dishwasher set on sterilizing setting.
Pour infused vinegar through a funnel lined with cheesecloth, filling each bottle an inch from the top.
Discard solids and cheesecloth.
Place one to two sprigs of fresh tarragon for garnish.
Cover each bottle with tight-fitting lid and store on shelf.
This vinegar has a shelf life of 7-8 months.