- 4 cups fresh strawberries, hulled
- 4 cups white wine vinegar
- 1 tablespoon grated lemon peel
- 1 cup loosely packed basil leaves
- 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.
Originally published as Strawberry-Basil Vinegar in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p214
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