- 1 pint Burgundy or other dry red wine
- 1 pint apple cider vinegar
- 2 cloves garlic, minced
- 1 sprig fresh tarragon
- 3 whole peppercorns
- Pinch of dried whole thyme
How to Make It
Combine all ingredients in a sterilized wide-mouthed jar. Cover with a metal lid, and screw band tight. Let stand several weeks.
Strain vinegar through 4 layers of cheesecloth into a decorative bottle, discarding residue. Seal with a cork or other airtight lid.