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Makes 3 (16 oz.) bottles of vinegar 3 lemons 9 sprigs fresh tarragon 3 Tsp. peppercorn (black, green or pink) 3 tsp. mustard seeds 3 tsp. salt 48 oz. white wine vinegar Wash 3 glass bottles with hot soapy water, rinse well and set aside to dry. Using a vegetable peeler, peel a long strip of rind off each lemon, slice in half lengthwise and place both lemon strips plus 3 sprigs of tarragon, 1 teaspoon peppercorns, 1 teaspoon mustard seeds and 1 teaspoon salt in each bottle. Heat vinegar in a sauce pan to a simmer. Place funnel in the bottle opening and carefully pour vinegar into each bottle, leaving about 1 to 2 inches at the top. Seal, shake to mix well and store in a cool dark place for 1 week before enjoying. Packaging suggestions: Tie a stainless steel liquor bottle spout around the neck of the bottle for easy dispensing. |
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