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Homemade Tarragon Vinegar

Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
21 days
Total Time 21 days 15 minutes
Cost $10


  • 3 17-ounce bottles white wine or champagne vinegar
  • 36 sprigs fresh tarragon divided


  • 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.