Ann Yasuhara’s Tarragon Vinegar

Ingredients

6 l
white wine vinegar
1 c
tarragon (de-stemmed)
1 c
savory (de-stemmed)
1 c
scarlet pimpernel (de-stemmed)
1
dried roses
1 l
small onions
10 clv
garlic
10
shallots
1⁄3 oz
corriander seed
1⁄2 lb
rock salt
2⁄3 oz
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.