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1 handful fresh tarragon
2 handfuls fresh parsley
1-4 red peppers (depending on taste)
enough cider vinegar to fill a clean, sterilized quart jar
Cover with a clean and dry lid, and let sit a few weeks. Strain and bottle. When you add vinegars to soup (usually not more than a tablespoon or so is needed), the vinegar acts as a flavor-enhancer, livening up your meal, while the herb flavors come through as seasoning. Add the vinegar in the last 10 minutes or so of cooking.
(Note: When you bottle this as a gift, add a two-inch piece of tarragon to the bottle.)
|Sheri Ann Richerson|