1 1/2 c. dry red wine
1 1/2 c. cider vinegar
2 c. fresh tarragon leaves, washed and drained
Fresh tarragon sprigs, washed and drained

In a saucepan over low heat, scald the wine and vinegar, but do not boil. Put the tarragon leaves in a sterilized 1 quart jar and slowly pour the hot wine mixture over them.

Seal tightly and store in dark place for 3 weeks. Strain and pour into sterilized bottles, adding some washed and drained fresh tarragon sprigs. Makes 3 cups.