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 TimePrep: 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.
Originally published as Basil Vinegar in Light & Tasty April/May 2001