vegan - Basil Vinegar

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Basil Vinegar

 

Recipe By :Thomas DeBaggio & Susan Belsinger

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups packed basil -- (2 to 3)

3 cups white wine or rice wine vinegar -- (3 to 4)

 

All varieties of culinary basil-'Anise', 'Aussie Sweetie', 'Cinnamon', 'Genoa

Green', 'Lemon', 'Spicy Globe', and 'Thai'-make good vinegar. Use white wine or

rice wine vinegar to allow the flavors of the herbs to come through; distilled

is a bit too harsh. One of my favorite basil vinegars was made with the prunings

from an assortment of basils that a certain herb grower of our acquaintance was

discarding. The strong basil taste is predominant, with hints of lemon, anise,

and spice. Be creative and experiment.

 

Wash the basil and spin or pat it dry. Pick off any dark or wilted leaves. Put

the basil into a clean 1-quart (1-l) canning jar; it should fill the jar about

two-thirds full. Pour the vinegar into the jar to fill it 1/2 inch (1 cm) from

the top. Place a piece of plastic wrap over the top of the jar. Seal the jar and

let it stand in a sunny window or in a sunny spot in the herb garden for about 4

weeks. Taste the vinegar after 2 or 3 weeks; if it tastes good to you, it's

bottling time. The longer the herb is infused, the stronger the taste.

 

Pour the vinegar through a strainer lined with a paper towel or a coffee filter.

Pour the vinegar into clean bottles, and put an identifying sprig of fresh basil

in the liquid. Label the bottles and store the vinegar away from the light, in a

cool place. Use within one year.

 

 

 

Source:

" BASIL, An Herb Lover's Guide "

Copyright:

" 1996 Thomas DeBaggio and Susan Belsinger "

Yield:

" 1 quart "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0