Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)

Ingredients

　　1 cup packed fresh tarragon leaves plus sprigs for garnish, rinsed and spun dry

　　1 tablespoon freeze-dried green peppercorns, cracked coarse, plus whole peppercorns for garnish

　　2 cups white-wine vinegar

　　Put the tarragon leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the cracked peppercorns 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 2 very clean 1/2-pint glass jars. Add the tarragon sprigs and the whole peppercorns and seal the jars with the lids.