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Flavored Vinegar

  • Yield: Makes 24 ounces


  • 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


  1. 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.

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