Best 4 Tarragon Green Peppercorn Vinegar Recipes

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Discover the exquisite flavors of tarragon green peppercorn vinegar, a delightful condiment that adds a burst of herbaceousness and a subtle kick to your culinary creations. This versatile vinegar is crafted using fresh tarragon leaves and green peppercorns, capturing their unique aromatic and peppery notes. Learn how to make this flavorful vinegar at home with our easy-to-follow recipe, providing detailed instructions and helpful tips to ensure success. Additionally, explore variations of this recipe, including a white wine vinegar base and a champagne vinegar base, each offering its own distinct character. Elevate your cooking with the zesty and aromatic tarragon green peppercorn vinegar, perfect for dressings, marinades, sauces, and more.

Here are our top 4 tried and tested recipes!

TARRAGON GREEN-PEPPERCORN VINEGAR



Tarragon Green-Peppercorn Vinegar image

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)

Yield Makes 2 cups

Number Of Ingredients 3

1 cup packed fresh tarragon leaves plus sprigs for garnish, rinsed and spun dry
1 tablespoon freeze-dried green peppercorns, cracked coarse, plus whole peppercorns for garnish
2 cups white-wine vinegar

Steps:

  • Put the tarragon leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the cracked peppercorns and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the tarragon sprigs and the whole peppercorns and seal the jars with the lids.

TARRAGON CHIVE VINEGAR



Tarragon Chive Vinegar image

Provided by Alton Brown

Categories     condiment

Time P14DT30m

Yield 6 cups vinegar

Number Of Ingredients 5

2 quarts water
1 teaspoon household bleach
24 sprigs fresh tarragon*
24 fresh chive shoots
6 cups white wine vinegar

Steps:

  • *Cook's Note: You will need half of the herbs when you start the recipe and half in 2 weeks. It is best to purchase the second half of the herbs when they are needed.
  • If using pint jars for storage, you will need 3 jars. If using small wine bottles, each holds approximately 13 ounces; therefore, you will need 4 bottles.
  • Put the water and bleach in a large container. Dunk 12 sprigs of tarragon and 12 chive shoots in the solution, and then rinse in cold water. Pat dry.
  • Heat the vinegar in a large saucepan over medium-high heat, and heat until vinegar reaches 190 degrees F. Place the herbs in a container large enough to hold the vinegar. Pour the vinegar over the herbs, and after the vinegar has cooled, place the lid on the container. Set in a cool dark place for 2 weeks.
  • After 2 weeks, sanitize the second half of the herbs as previously, rinse, pat dry, and set aside.
  • Sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times.
  • Discard the old herbs. Strain the vinegar through a sanitized colander or funnel lined with cheesecloth. Divide the fresh herbs among the containers and pour the vinegar over them. Seal and refrigerate. The vinegar may be stored at room temperature for 5 to 6 weeks or in the refrigerator for up to 6 months.

TARRAGON CUCUMBER PICKLES



Tarragon Cucumber Pickles image

Here is a quick and easy recipe for making pickles at home. They are good for eating on their own, or for giving a good crunch atop burgers.

Provided by Jane Sigal

Categories     quick, condiments

Time 30m

Yield 2 quarts

Number Of Ingredients 8

2 large cucumbers (about 1 1/2 pounds)
4 large tarragon sprigs, cut into 2-inch pieces
2 tablespoons mustard seeds
2 tablespoons whole black peppercorns
1 tablespoon coriander seeds
2 bay leaves
4 cups plain rice wine vinegar
3/4 cup sugar

Steps:

  • Slice cucumbers crosswise 1/4 inch thick, and pack into 2 quart-size jars. Divide tarragon, mustard seeds, peppercorns, coriander seeds and bay leaves between 2 double layers of cheesecloth. Tie into bundles with string.
  • In a medium saucepan, combine vinegar with sugar and bundles of pickling spices, and bring to a boil, stirring to dissolve sugar. Pour brine over cucumbers, pack bundles of pickling spices on top and let cool. Discard spices, close jars and refrigerate at least 1 hour, preferably 3. Serve cold.

Nutrition Facts : @context http, Calories 55, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 9 grams

TARRAGON VINEGAR



Tarragon Vinegar image

Add fresh tarragon sprigs to basic white wine vinegar in a decorative jar, and you'll have a lovely, contemporary gift for any cook. Include salad dressing recipes or others that could use this flavorful vinegar. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 cups.

Number Of Ingredients 3

1 cup tarragon sprigs
2 cups white wine vinegar
Additional fresh tarragon sprig, optional

Steps:

  • Wash tarragon and pat dry. Place in a sterilized jar. Using a wooden spoon, gently bruise the tarragon. Add the vinegar. Cover and store in a cool dark place for 2-3 weeks to let flavors develop., Strain and discard tarragon. Pour into a sterilized decorative bottle. Add additional tarragon if desired. Store in a cool dark place for up to 6 months.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

Tips:

  • Choose Fresh Green Peppercorns: Use fresh green peppercorns for the best flavor and aroma. Avoid using dried or canned peppercorns, as they won't provide the same level of flavor.
  • Use a Sharp Knife: Use a sharp knife to slice the shallots and garlic. This will help prevent them from tearing and will also help to release their flavor.
  • Don't Overcook the Vinegar: Bring the vinegar to a simmer, but do not boil it. Boiling the vinegar will cause it to lose its flavor.
  • Let the Vinegar Steep: Allow the vinegar to steep for at least 2 weeks before using. This will allow the flavors to meld and develop.
  • Store the Vinegar Properly: Store the vinegar in a cool, dark place. This will help to preserve its flavor and quality.

Conclusion:

Homemade tarragon green peppercorn vinegar is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for adding a pop of flavor to salads, marinades, and sauces. It can also be used as a dipping sauce for bread or vegetables. With just a few simple ingredients and a little bit of time, you can easily create your own homemade tarragon green peppercorn vinegar. So what are you waiting for? Give it a try today!

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