- 24 ounces white-wine vinegar
- 1/2 teaspoon whole pink peppercorns
- 1/2 teaspoon whole black peppercorns
- 2 or 3 cloves peeled garlic
- 2 sprigs fresh tarragon
Fill a 25-ounce bottle almost to the top with vinegar. Add pink and black peppercorns, garlic, and tarragon. Cover tightly with cork or cap. Place in refrigerator to infuse for 1 to 2 weeks before using. Store refrigerated for up to 1 month.