You don't have to say good bye to the lovely summer flavor of basil! Just make an easy infused basil vinegar (time does most of the work) and you can have the fresh taste of summer all year long!
We are in peak of basil season around here. I love it and grow pots, pots and more pots of it! If you haven't read my post on rooting it and making more basil from a single basil plant, read this - Basil Cuttings in Water.
One of my favorite things to do with basil, besides pesto, is an herb vinegar. At the end of summer, I usually have at least a couple of bottles of basil vinegar in my pantry.
In the middle of winter, I buy cherry tomatoes, dice them (sometimes roast them) and drizzle this vinegar over them. One whiff and it's like your back in the sunny days of summer.
Ingredients
Basil - I use fresh basil from my garden, you can also use store bought basil.
Vinegar - a white wine vinegar or a rice wine vinegar will give a softer flavor, however I have even been known to use plain old white distilled vinegar!
Instructions
Pour 2 cups vinegar in a small saucepan and bring to a boil. Turn off heat.
Place ½ cup of basil leaves in a clean jar.
Pour vinegar into jar over the basil leaves.
Put a lid on it and store it (I stored mine on a shelf in my pantry) for about 2 weeks.
Tasting it to make sure it's the desired strength.
When the vinegar tastes as strong as you would like it, pour it through a strainer to remove the leaves.
Pour the vinegar into a bottle with a lid.
Herbed vinegar lasts almost indefinitely, the flavor just fades with age. But it will last you all winter, until you can make some fresh next summer!
You can see from the above photo that I already have started my collection of herbed vinegars. Ready to get me through the winter!
I use the basil vinegar (and all the others) all winter long. I drizzle them on tomatoes, deglaze pans to make pan sauces, marinades and of course vinaigrettes.
More Infused Vinegars:
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Recipe
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Basil Vinegar
Ingredients
- 2 cups vinegar
- ½ cup fresh basil leaves
Instructions
- Place the vinegar in a small saucepan and bring just to a boil. Turn off the heat.
- Place the basil leaves in a clean jar and pour the warm vinegar over them.
- Place a lid on the jar and let it sit in a pantry or dark shelf for about two weeks.
- Taste, when the flavor is to your liking, strain into a lidded bottle.
Eliza says
Could you reuse the basil vinegar each year to make more? Or would it be better to use fresh vinegar?
Pam Greer says
I would use fresh vinegar.
kim says
This recipe was fabulous! So easy and so tasty!
Andrea says
This is amazing! I love basil and the wonderful summer flavor it brings to foods.
Erika says
I love the simplicity of this recipe. Basil has such a great flavor and it's the perfect use of fresh basil!
Jenn says
I love making my own condiments and seasonings and this easy peasy recipe is big on flavor!
veenaazmanov says
Thanks. Very informative and very interesting. Would surely love to try storing some at home and keeping the Basil flavor intact.
grace says
this is totally random (but not really, since i just did a post pondering pronunciations), but do you or does anyone you know pronounce the h in herb? i get tickled when i hear british folks say it. i also get tickled when i meet someone named herb--funny.
all that said, great idea!
Chris says
I like this idea, especially for incorporation into BBQ sauces for something different. It's one of those subtle differences.
theUngourmet says
I would love to try these wonderful herbed vinegars! Hope your weekend is a nice one!
Debinhawaii says
I was just thinking I needed to make some herb vinegars since my herb garden is taking off right now. Basil vinegar sounds especially delicious! 😉
5 Star Foodie says
Herb vinegars are such a terrific idea, must try to make one or two!
jennaseverythingblog says
Love your pictures! And herbed vinegar sounds lovely. . . though your pictures of the salmon a little further down take the cake.
lostpastremembered says
You know, I love herb vinegars and am now even getting into herb syrups which are great with all variety of things (NYT had a chamomile one that is heaven). It's a great way of having a little summer in the winter!
chellebelle says
How do you find room in your fridge for all the vinegars you would be making? I have a rosemary bush (it's gotten to bush size) that needs some triming.. and I wonder about my lavender? too sweet?
June says
What a great idea! It's cooler here this morning too - 62 right now. That's almost a 20 degree difference from this time yesterday. Yahoo!
Marjie says
I've been struggling out of bed at 7AM for 3 days now, to send Ryan off to high school. I'm a night owl, and this is killing me! And none of those 3 days has been a sunny day, so I can't even steep your vinegar!
Kaytee says
I think I might go make some of that honey herb vinegar now. Thanks for the idea!
My Carolina Kitchen says
Pam, what a great way to save summer.
Sam
Haden News says
What a great idea...Think I will make the Honey Herb this weeked!
Sandi @the WhistleStop Cafe says
Perfect to do with that basil that wants to go to seed and sleep for the winter.
another friday's favorite for sure 🙂
Joanne says
Basil vinegar. I'm pretty sure I need that. I'm already starting to feel Seasonal Affective Disorder kick in and I, in the depths of winter, I'm really going to need some remnants of summer to get me through!
Tins and Treasures says
Good Morning, Pam,
Yes, back to school...and tired. No kidding?!
This looks so interesting. A possibility for what to do with the herbs growing out back, and my mom's jars in the garage.
TGIF ~Natalie
Lea Ann says
I'm going to have to get me that book. I've got a beautiful batch of lemon thyme growing. I'm going to use it for some vinegar. I've about picked my basil clean. Maybe it will get enough leaves back to use it too.