Basil Vinegar Recipe
Basil Vinegar Recipe photo by Taste of Home
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Publisher Photo
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.
Recommended: Fresh Basil Recipes
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + standing
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + standing

Ingredients

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

Directions

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.
Originally published as Basil Vinegar in Light & Tasty April/May 2001, p50

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

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