Make this with your choice of vinegars—we like the imported Japanese rice vinegar, which is quite mild, as well as white wine vinegar, which is the classic choice.
Select un wilted tarragon sprigs and remove any browned leaves. Wash the sprigs quickly and roll them in a terry towel to dry thoroughly, or whirl them in a salad dryer, then roll them loosely in a towel to rid them of all possible moisture.
Scald jars or bottles that have good caps and let them dry thoroughly. Poke a small handful of tarragon sprigs into a pin