Keep the fresh flavor of summer basil ready all year long! Time does most of the work in this easy infused vinegar!
Flip top bottle
- 2 cups vinegar
- 1/2 cup fresh basil leaves
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.
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.
Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 2mg | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg