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Basil Vinegar
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1 cup fresh basil leaves, crushed
2 cups white wine vinegar
Basil sprigs, optional
Place crushed basil leaves in a sterilized pint jar. Heat vinegar just until
simmering; pour over basil. Cool to room temperature. Cover and let stand in a
cool dark place for 24 hours; strain and discard basil. Pour into a sterilized
jar or decorative bottle. Add a basil sprig if desired. Store in a cool dark
place.
Yield: 2 cups.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |