Vegetarian Cold Accompaniment
Pickles Preserve Preserves Preserving
Vegan Gluten Wheat Dairy Free
A Large bunch of Fresh
600ml/20fl.oz. White Wine Vinegar
few extra sprigs of Tarragon
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
4. Prepare the bottles
(see notes below)
Strain the vinegar
through muslin into sterilised bottles, place a spring of tarragon in each
bottle and seal firmly (see notes below).
see also General
Bottles and caps -
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.
and covering the jars – Fill
to within 1cm/ ½ inch of the top. Whilst still hot, cover with a
screw top lid.
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