Use cider or wine vinegar as a base. Bruise the fresh tarragon and loosely fill a clean jar. Pour on warmed but not hot vinegar to fill the jar. Add a sliced clove of garlic. Remove the garlic after 1 day and replace it with 2 fresh pieces of garlic for the remaining 2 weeks. Cap with an acid proof lid. Set in a sunny window and shake daily for 2 weeks. If a stronger taste is needed, strain the vinegar and repeat with fresh tarragon. Store as is or strain through cheesecloth and re-bottle. Add a fresh stem of tarragon to the bottle for eye appeal.