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    Home » Condiment Recipes

    Homemade Basil Vinegar

    LAST UPDATED: July 15, 2020 PUBLISHED: July 15, 2020 By Pam Greer 24 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Jump to Video Print Recipe

    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!

    Bottle filled with liquid and labeled Basil Vinegar.

    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.

    Click here to pin this now!

    Basil and a measuring cup with vinegar.

    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!

    Photo collage showing vinegar heated in a pot and basil leaves in a mason jar.

    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.

    Photo collage showing basil leaves in vinegar before and after aging.

    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.

    Photo collage showing vinegar being strained and then poured into a bottle.

    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!

    Bottle of basil vinegar with other herbed vinegars behind it.

    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.

    Click here to pin this now!

    More Infused Vinegars:

    • Hot Chili Pepper Vinegar
    • Chive Blossom Vinegar
    • Mango Vinegar
    • Lemon Herb Vinegar
    • Tarragon Vinegar

    Browse:

    • Canning and Preserving
    • Condiment Recipes
    • Salads
    • Summer Recipes

    Recipe

    **As an Amazon affiliate I earn from qualifying purchases.

    Bottle filled with liquid labeled Basil Vinegar.
    Print Pin Save Saved!
    5 from 22 votes

    Basil Vinegar

    Keep the fresh flavor of summer basil ready all year long! Time does most of the work in this easy infused vinegar!
    Course Condiment
    Cuisine American
    Prep Time 5 minutes
    Cook Time 5 minutes
    Steeping Time 14 days
    Total Time 14 days 10 minutes
    Servings 16
    Calories 6kcal

    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.

    Notes

    Vinegar - use white wine, rice vinegar or even apple cider vinegar.  I have even been known to use just plain old white distilled vinegar when that was all I had. 
    This will keep almost indefinitely, but I do make a fresh batch or two every summer.  

    Equipment

    Mesh strainer
    Flip top bottle

    Video

    Nutrition

    Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 2mg | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Eliza says

      January 20, 2022 at 3:31 am

      Could you reuse the basil vinegar each year to make more? Or would it be better to use fresh vinegar?

      Reply
      • Pam Greer says

        January 20, 2022 at 10:34 am

        I would use fresh vinegar.

        Reply
    2. kim says

      July 15, 2020 at 9:19 pm

      5 stars
      This recipe was fabulous! So easy and so tasty!

      Reply
    3. Andrea says

      July 15, 2020 at 12:13 pm

      5 stars
      This is amazing! I love basil and the wonderful summer flavor it brings to foods.

      Reply
    4. Erika says

      July 15, 2020 at 12:02 pm

      5 stars
      I love the simplicity of this recipe. Basil has such a great flavor and it's the perfect use of fresh basil!

      Reply
    5. Jenn says

      July 15, 2020 at 11:50 am

      5 stars
      I love making my own condiments and seasonings and this easy peasy recipe is big on flavor!

      Reply
    6. veenaazmanov says

      July 15, 2020 at 11:41 am

      5 stars
      Thanks. Very informative and very interesting. Would surely love to try storing some at home and keeping the Basil flavor intact.

      Reply
    7. grace says

      September 13, 2010 at 6:15 am

      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!

      Reply
    8. Chris says

      September 11, 2010 at 5:39 pm

      I like this idea, especially for incorporation into BBQ sauces for something different. It's one of those subtle differences.

      Reply
    9. theUngourmet says

      September 11, 2010 at 2:46 am

      I would love to try these wonderful herbed vinegars! Hope your weekend is a nice one!

      Reply
    10. Debinhawaii says

      September 10, 2010 at 8:38 pm

      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! 😉

      Reply
    11. 5 Star Foodie says

      September 10, 2010 at 6:30 pm

      Herb vinegars are such a terrific idea, must try to make one or two!

      Reply
    12. jennaseverythingblog says

      September 10, 2010 at 5:25 pm

      Love your pictures! And herbed vinegar sounds lovely. . . though your pictures of the salmon a little further down take the cake.

      Reply
    13. lostpastremembered says

      September 10, 2010 at 3:24 pm

      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!

      Reply
    14. chellebelle says

      September 10, 2010 at 3:09 pm

      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?

      Reply
    15. June says

      September 10, 2010 at 3:05 pm

      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!

      Reply
    16. Marjie says

      September 10, 2010 at 1:46 pm

      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!

      Reply
    17. Kaytee says

      September 10, 2010 at 1:37 pm

      I think I might go make some of that honey herb vinegar now. Thanks for the idea!

      Reply
    18. My Carolina Kitchen says

      September 10, 2010 at 12:27 pm

      Pam, what a great way to save summer.
      Sam

      Reply
    19. Haden News says

      September 10, 2010 at 11:50 am

      What a great idea...Think I will make the Honey Herb this weeked!

      Reply
    20. Sandi @the WhistleStop Cafe says

      September 10, 2010 at 11:36 am

      Perfect to do with that basil that wants to go to seed and sleep for the winter.
      another friday's favorite for sure 🙂

      Reply
    21. Joanne says

      September 10, 2010 at 10:25 am

      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!

      Reply
    22. Tins and Treasures says

      September 10, 2010 at 10:14 am

      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

      Reply
    23. Lea Ann says

      September 10, 2010 at 11:16 am

      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.

      Reply

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