Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips

Strawberry-Basil Vinegar

The recipe for this robust vinegar comes from our Test Kitchen. The mild, fruity flavor of the vinaigrette complements any tossed salad.—Taste of Home Test Kitchen

80 ServingsPrep: 30 min. + standing Process: 10 min.

Ingredients

4 cups fresh strawberries, hulled
4 cups white wine vinegar
1 tablespoon grated lemon peel
1 cup loosely packed basil leaves

Directions

Place strawberries in a food processor; cover and process until
pureed. Transfer to a large glass bowl; add vinegar and lemon peel.
Place 1/4 cup basil in a small bowl.
With a mortar or a wooden spoon, crush basil until aromas are
released. Repeat with remaining basil; stir into strawberry mixture.
Cover and let stand in a cool dark place for up to 3 days, stirring
once daily.
Line a strainer with four layers of cheesecloth or one coffee filter
and place over a large saucepan. Strain vinegar into pan (do not
press out solids). Discard solids.
Heat vinegar to 180°, over medium heat. Carefully ladle hot
mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe
rims and adjust lids. Process for 10 minutes in a boiling-water
canner. Yield: 5 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. To make a vinaigrette, combine 1

2 of 2

Strawberry-Basil Vinegar (continued)

Editor's Note: part vinegar with 1 part oil. Toss with fresh spinach, sliced fresh strawberries and toasted walnuts for a refreshing salad.

Nutrition Facts: 1 tablespoon equals 6 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 1 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: Free food.