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Basil Vinegar Recipe
Basil Vinegar Recipe photo by Taste of Home
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Never made an herb vinegar? It's easy! Our Test Kitchen came up with a super simple recipe with just three ingredients (Plus a couple of recipe below for using it). If your family prefers tarragon instead of basil, just substitute it in the same amount called for in the recipe.
TOTAL TIME: Prep: 10 min. + standing
MAKES:32 servings
TOTAL TIME: Prep: 10 min. + standing
MAKES: 32 servings

Ingredients

  • 1 cup fresh basil leaves, crushed
  • 2 cups white wine vinegar
  • Basil sprigs, optional

Nutritional Facts

One serving (1 tablespoon) equals 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 0 carbohydrate, 0 fiber, 0 protein. Diabetic Exchange: Free food.

Directions

  1. 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.
  2. Pour into a sterilized jar or decorative bottle. Add a basil sprig if desired. Store in a cool dark place. Yield: 2 cups.
Originally published as Basil Vinegar in Light & Tasty April/May 2001, p50

Nutritional Facts

One serving (1 tablespoon) equals 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 0 carbohydrate, 0 fiber, 0 protein. Diabetic Exchange: Free food.

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