Tarragon in vinegar

Name: Tarragon in vinegar - Sofia A.
Ingredients: tarragon vinegar

Conserve - Tarragon in vinegar by Sofia A. - Recipia

Every year, when tarragon is fresh, I preserve it in vinegar. It's a simple method, requiring no boiling or extra ingredients, and the tarragon preserved this way is then used in soups. The chopped leaves are stored in jars with lids, covered with vinegar, and kept in the pantry. When preparing a soup, I add tarragon to taste, along with a bit of the flavored vinegar. Tarragon in vinegar is easy to prepare and takes little time. It's important that the leaves are well washed, chopped, and packed tightly in the jar so that the vinegar covers them. Quick Info Total time: not specified in the original recipe; preparation is short Preparation time: not specified Cooking or baking time: not cooked Servings: the amount depends on the number of jars and how much tarragon is used Difficulty: easy Recipe type: homemade preserve, tarragon preserved in vinegar Storage: in the pantry, in jars with lids Ingredients Fresh tarragon Vinegar, enough to cover the leaves in the jars Preparation method 1. Choose the tarragon leaves and detach them from the stems. Use the leaves, avoiding the woody parts of the stems. 2. Wash the leaves thoroughly and let them drain. The recipe does not specify a specific drying time, but it's useful to ensure they are not waterlogged before chopping. 3. Chop the leaves finely. This way, the tarragon will mix more easily with the vinegar and can be simply added to soups. 4. Place the chopped tarragon in jars with lids. No exact amount is set for each jar; use as much tarragon as you have and distribute it among the prepared containers. 5. Pour vinegar over the leaves until they are covered. Press the tarragon down gently so that the vinegar seeps among the leaves and there are no uncovered portions. 6. Close the jars with lids and keep them in the pantry. When using tarragon, take leaves from the jar along with a bit of the flavored vinegar. The amount can be adjusted to taste and depending on the type of soup. Preserved tarragon has a concentrated flavor, so it's best to start with a little and add more only if needed. Why I make this recipe often Preparing tarragon in vinegar is a practical way to preserve its flavor for the months when it is no longer fresh. It doesn't require many ingredients, and the jar can be used directly in soups. Additionally, tarragon and vinegar are preserved together, so both the herb and the flavored vinegar can be added to the dish. It's a simple preserve, suitable for small quantities or for multiple jars, depending on how much tarragon you have available. Tips The leaves should be detached from the stems before chopping, as this recipe uses only tarragon leaves. Wash the leaves before chopping. After washing, let them drain as needed, so the vinegar is not unnecessarily diluted by any remaining water. Press the leaves in the jar after pouring the vinegar. This step helps the vinegar reach among the chopped leaves and cover them. If the leaves rise to the surface, press them down again in the vinegar before sealing the jar. The original recipe does not specify a maturation time, so the jars are stored as indicated, in the pantry. Substitutions The recipe has only two ingredients: tarragon and vinegar. There is no suggested substitute for tarragon, as it is the main ingredient of the preserve. The type of vinegar is not specified in the original recipe, so a specific variant cannot be indicated without altering the original information. Use the vinegar you have on hand and ensure there is enough to cover the leaves. Variations The basic recipe does not include other ingredients or spices. To maintain the original flavor, tarragon is placed in the jar only with vinegar. The quantity can vary depending on the available harvest. You can prepare a single jar or multiple jars without changing the method: leaves detached from the stems, washed, chopped, placed in jars, and covered with vinegar. Serving ideas Tarragon in vinegar is primarily used in soups. Add the chopped leaves directly to the pot or bowl, to taste. You can also use some of the vinegar from the jar, especially when you want the tarragon flavor to be more pronounced. Since the vinegar is already flavored, start with a small amount when seasoning the soup. You can always add more later if needed. Frequently Asked Questions 1. Do you put the tarragon stems in the jar? In this recipe, only the leaves detached from the stems are used. The stems are not mentioned as an ingredient and should not be included if you want to follow the method exactly. 2. How much vinegar should be poured over the tarragon? The amount is not fixed. Pour enough vinegar to cover the chopped leaves. After pouring, press the leaves down so that the vinegar seeps among them. 3. Is the tarragon chopped before or after being placed in the jar? The leaves are washed, then finely chopped, and only after that are they placed in the jars. 4. Where should the jars be stored? The jars with lids should be kept in the pantry, as per the original recipe. 5. How is preserved tarragon used? It is added to soups, to taste. You can use the chopped leaves and, if desired, a bit of the vinegar in which they were stored. Nutritional values The values cannot be accurately calculated, as the recipe does not specify the amount of tarragon, the amount of vinegar, the type of vinegar, or the serving size. As a general estimate, a small portion of preserved tarragon used in a soup has very few calories: approximately 0-10 kcal. Proteins and fats are practically negligible in the usual amount used, while carbohydrates are present in very small quantities, mainly coming from the tarragon. An approximate estimate for a small serving is: Calories: approximately 0-10 kcal Protein: under 1 g Fat: 0 g Carbohydrates: under 2 g Fiber: small, variable amount These values are indicative and do not represent an exact nutritional analysis. Storage and reheating The jars are stored in the pantry, sealed with lids. The recipe does not mention an exact storage term, a specific temperature, or any additional preservation procedure, so this information cannot be established without adding details not found in the original source. Tarragon in vinegar is not reheated separately. It is added directly to the soup in the desired amount. If added to a hot soup, there is no need for a separate heating step.