Tarragon wine vinegar

Ingredients:

• 24 sprigs of fresh tarragon
• 24 fresh chives with florets (scallions, English onions)
• 6 cups white wine vinegar
• 2 liters of water
• 1 teaspoon of household bleach

Preparation:

1. Fill a large container with water and bleach. Cut the chives and quickly immerse them in the solution along with 12 sprigs of tarragon and 12 chives. Rinse in cold water and pat dry.
   
   Place a large saucepan of vinegar over medium-high heat and heat until the vinegar reaches 90°C (190°F). Place the herbs in a container large enough to hold the vinegar. Pour the vinegar into the container with the herbs and let it cool. Cover the container with a lid. Store in a cool, dark place for 2 weeks.
2. After 2 weeks, disinfect the second half of the herbs as before, rinse, wipe and set aside.
3. Sterilize the jars and lids you'll be storing the vinegar in by boiling them in a large pot of water for 10 minutes. If you're using corks, immerse them in the boiling water 3-4 times.
4. Discard the old herbs. Strain the vinegar through a disinfected colander or funnel lined with cheesecloth. Place the fresh herbs in jars and pour the vinegar over them. Seal and refrigerate. Tarragon vinegar can be stored at room temperature for 5-6 weeks or in the refrigerator for up to 6 months.
   Exit: 6 tbsp.