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Bottle filled with liquid labeled Basil Vinegar.

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


  • Mesh strainer
  • Flip top bottle


  • 2 cups vinegar
  • ½ 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