Guest guest Posted October 22, 2007 Report Share Posted October 22, 2007 Basil Vinegar 1-1/2 cups white wine or cider vinegar 1/2 cup fresh basil leaves OR 1 TB of either, fresh oregano, thyme, chervil or tarragon Pour vinegar into a 2 cup Pyrex measuring cup. Heat in the microwave oven until very hot, about 3 to 4 minutes. DO NOT BOIL. If vinegar boils, it will become cloudy. Add the basil to a quart canning jar. Pour the hot vinegar over the basil leaves. Cover with lid. Let stand in cool place about 1 week until desired amount of flavor develops. Strain before using. Pour strained vinegar in a bottle and cap. Discard herb(s). Stores up to 6 months in bottle with tight-fitting lid. Yield: 1 bottle. Quote Link to comment Share on other sites More sharing options...
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