TARRAGON VINEGAR:

4 oz. fresh or 2 tsp. dried tarragon leaves
2 pts. cider vinegar
1 garlic clove, peeled and halved (optional)

HERBED VINEGAR:

2 pts. cider or wine vinegar
4 oz. fresh or 2 tsp. dried herbs of your choice
Chili pepper or peppercorns (optional)

(Basil, wild thyme, chervil, rosemary or savory).

ORANGE OR LEMON VINEGAR:

4 oranges or lemons
2 pts. cider vinegar

TIPS: These vinegars are best made in small batches. If any of them are too strong, dilute with additional vinegar. If you wish, add other spices to the vinegar, such as cloves, celery seed or turmeric.

PREPARATION FOR TARRAGON VINEGAR:

1. Crush the tarragon leaves slightly to release the aroma. Combine with the vinegar and garlic, if used, and pour into a jar. Cover.

2. Set aside for 24 hours. Remove the garlic. Reseal and leave for 2 weeks in a cool, dark place. Strain and rebottle.

PREPARATION FOR HERBED VINEGAR:

1. Combine the vinegar with the herb or herbs of your choice and pour into a jar. Add the chili pepper or peppercorns, if used. Cover.

2. Place in a cool, dark place for 2 weeks. Strain and rebottle.

PREPARATION FOR LEMON VINEGAR:

1. Wash the oranges or lemons very well. Cut the rind into thin strips. Combine with the vinegar and pour into a jar. Cover.

2. Place in a cool, dark place for 2 weeks. Strain and rebottle.