• Servings: 1 quart
• Preparation Time: 3 weeks
• 3 T anisette
• 1 clove garlic, peeled and quartered
• 4 C wine vinegar
• 6 whole anise seeds
• 3 T gin (or 3 T vodka + 2 juniper berries, coarsely cracked)
• 3 shallots, peeled, chopped (or 1/2 small white onion and 1 clove garlic, peeled, chopped)
• 1 small yellow onion, peeled, studded with 5 cloves
• 3 whole black peppercorns, coarsely cracked
• 1/2 tsp dried tarragon (or 3 small sprigs fresh tarragon)

1. Put all ingredients but vinegar in wide-mouth quart jar.
2. Fill to within 1/4” of top with vinegar, reserving remaining vinegar.
3. Cover tightly.
4. Let stand 3 weeks at room temperature.
5. Pour through double thicknesses of dampened cheesecloth.
6. Stir in reserved vinegar.
7. Decant into sterilized bottles
8. Cover tightly.

Yield: About one quart. Recipe from Jean Lesem’s The Pleasures of Preserving and Pickling (Alfred A. Knopf).