From the August issue of Gourmet magazine.
  
 Once steeped, this vinegar is supposed to “keep for several months.
 (Garnishes and other solids left in the jar, however, may discolor or
 break down.)”
 
 Tarragon Green-Peppercorn Vinegar
 
 1 cup packed fresh tarragon leaves plus sprigs for garnish,
 rinsed and spun dry
 1 T. 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 qt 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 4 days to 2 weeks.  Strain the vinegar
 through a find 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.