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Basil Vinegar

 Basil Vinegar
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.
32 ServingsPrep: 10 min. + standing


  • 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.
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.