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Strawberry-Basil Vinegar

The mild, fruity flavor of this strawberry vinaigrette complements any tossed salad. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 30 min. + standing Process: 10 min.
  • Makes
    5 half-pints

Ingredients

  • 4 cups fresh strawberries, hulled
  • 4 cups white wine vinegar
  • 1 tablespoon grated lemon zest
  • 1 cup loosely packed basil leaves

Directions

  • Place strawberries in a food processor; cover and process until pureed. Transfer to a large glass bowl; add vinegar and lemon zest. Place 1/4 cup basil in a small bowl.
  • With a mortar or a wooden spoon, crush some of the 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 4 layers of cheesecloth or 1 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. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. To make a vinaigrette, combine 1 part vinegar with 1 part oil. Toss with fresh spinach, sliced fresh strawberries and toasted walnuts for a refreshing salad.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
1 tablespoon: 6 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

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