This recipe comes from Szakácskönyv by Ilona Horváth. Transylvanian-Hungarian cuisine and French cuisine both like to use tarragon and vinegar made with it, writes Horváth, which is mostly used for seasoning salads. Tarragon vinegar is also used to flavor soups at the table. When the vinegar in the jar runs low, more can always be added, notes Horváth.
Ingredients:
200-250 grams tarragon
50 milliliters alcohol
2 liters vinegar
Method:
Wash the tarragon and let it dry. Put it in a jar and pour the alcohol over it. After half an hour, add the vinegar. Close the jar tightly, and the vinegar will be ready in a few days.
