2 cups of packed tarragon stems, with leaves
1 gallon of white wine vinegar
A sterile, non-reactive container large enough to hold the vinegar and tarragon
(I use glass refrigerator bottles)
Pack the tarragon stems into the container.
Heat the vinegar and pour it over the stems. Cool.
Seal the container and let the tarragon steep for 1-2 weeks.
Decant the vinegar into smaller containers. Include a few stems of the herb in the bottle if you like.
Cork and dip the cork and part of the bottle neck in hot paraffin wax for longer storage life.
Tie a label to the bottle and include a recipe that incorporates the vinegar.