Instructions: Put the tarragon leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the peel from 1 lemon and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired.

Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into a very clean 1-pint glass jar. Add the tarragon sprigs and the lemon peel and seal the jar with the lid.

This recipe yields 2 cups.

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