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Tarragon
Vinegar
Veg
CD ACC Vegetarian Cold Accompaniment Pickles Preserve Preserves Preserving Vegan Gluten Wheat Dairy Free
A Large bunch of Fresh
Tarragon A few extra sprigs of Tarragon
Instructions
1. Prepare the jars (see below)
2. Lightly bruise the tarragon and place in the sterilised jars. Pour in the vinegar.
3. Seal tightly and shake well (see notes below) . Store in a cool dark place for 3 weeks to allow the flavours to mature, shaking occasionally.
4. Prepare the bottles (see notes below)
5.
Strain the vinegar
through muslin into sterilised bottles, place a spring of tarragon in each
bottle and seal firmly (see notes below).
Notes:
see also General
preparations Jars,
Bottles and caps -
Use
bottles and jars which are free from cracks, chips or flaws.
Prepare them by washing well in warm soapy water and rinsing thoroughly.
Dry them in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm. Boil the screw tops or corks in water for 10
minutes just prior to use.
Filling and covering the jars – Fill to within 1cm/ ½ inch of the top. Whilst still hot, cover with a screw top lid.
Filling
the bottles – Fill
with the liquid to within 2.5cm/1 inch of the top. Whilst still hot, seal well
with a screw top or a cork. Storage – Store in a cool dark place
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