Tarragon And Lemon Wine Vinegar - cooking recipe

Ingredients

1 (18 fluid ounce) bottle white wine vinegar
3 -4 long sprigs fresh tarragon, washed and any damaged leaves removed
3 -4 sprigs of fresh unwaxed lemon peel

Preparation

Pour off a little vinegar from the top of the bottle and push in the herbs and the lemon peel.
Re-seal the bottle and let stand on a sunny windowsill for 2-3 weeks. (Alternatively, let stand in a cool dark place for 4-6 weeks).
You can remove the old herbs and replace the sprigs with fresh ones, which will intensify the flavor.
As long as the bottle stays well sealed, the vinegar can last up to 2 years.
HELPFUL TIP: Don't use a metal cap on your bottle of vinegar, or it will corrode. Use plastic caps -or- place a couple of sheets of plastic or wax paper between the bottle and the cap.
Recipe Suggestion: Whisk together 2 tablespoons tarragon and lemon wine vinegar with 2 tablespoons olive oil; add salt and freshly ground black pepper to taste. Use as a salad dressing for cold chicken and a selection of fresh greens. -Or- dilute a spoonful of your herbal vinegar in a small amount of water, and drink it down!