Strawberry-Basil Vinegar Recipe

Strawberry-Basil Vinegar Recipe
Strawberry-Basil Vinegar Recipe photo by Taste of Home
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Strawberry-Basil Vinegar Recipe

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The mild, fruity flavor of this strawberry vinaigrette complements any tossed salad. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
80 servings
TOTAL TIME:
Prep: 30 min. + standing Process: 10 min.
MAKES:
80 servings
TOTAL TIME:
Prep: 30 min. + standing Process: 10 min.

Ingredients

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

Nutritional Facts

1 tablespoon: 6 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

  • 4 cups fresh strawberries, hulled
  • 4 cups white wine vinegar
  • 1 tablespoon grated lemon peel
  • 1 cup loosely packed basil leaves
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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.
Originally published as Strawberry-Basil Vinegar in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p214

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