2 cups white wine vinegar or rice vinegar
1 cup tarragon leaves on tender stems
Pour vinegar over tarragon leaves in a glass jar. Cover and leave in the sunlight for 2 weeks (sunlight draws out the flavour of the herbs). Strain the vinegar. Pour into an attractive bottle adding a few stalks of tarragon for decoration and identification. Store in a cool, dark cupboard. Keeps indefinitely.
Makes 2 cups.