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.
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.Servings: