Ann Yasuhara’s Tarragon Vinegar

Ingredients

6 liters
white wine vinegar
1 cup
tarragon (de-stemmed)
1 cup
savory (de-stemmed)
1 cup
scarlet pimpernel (de-stemmed)
1 handful
dried roses
1 liter
small onions
10 cloves
garlic
10
shallots
1⁄3 ounce
corriander seed
1⁄2 pound
rock salt
2⁄3 ounce
black peppercorns
4
bay leaves

Instructions

Place all ingredients in a jar, stir until salt is dissolved. Cover tightly and keep in a dark place.