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Kathryn Flavor

Member since Dec 2010

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Reviewed Tarragon Chive Vinegar

Dec 17, 2010 in Food Network Community Toolbox on FoodNetwork.com

The recipe is wonderful, but other than sterilizing the bottle and washing the tarragon & chives, you don't need to God forbid! bleach anything. You also don't need to heat the vinegar. Vinegar is an acid and kills bacteria. It's also used as a preservative. How do i know? I make infused vinegars for my store and have vast experience doing so.
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