Basil Vinegar

This summer, harvest your basil and basil flowers to make basil vinegar! Use this herbal infused vinegar in a homemade vinaigrette or with roasted vegetables.

📝 Ingredients

• 1/2 cup basil leaves or basil flowers (Or use a mixture of both)
• 1 cup white wine vinegar OR champagne vinegar
• peel from about half an orange or lemon (preferably organic)

👨‍🍳 Instructions

1. 1If using basil flowers: Clean the flowers by dipping them into a bowl of water, and set aside to dry.If using basil leaves: Rinse the basil and set aside to dry.Optional: Heat the vinegar until it's warm. Do not bring it to a boil.Tip: Heating the vinegar will help the blossoms infuse more quickly, but will produce a slightly less delicate flavor than room temperature vinegar.
2. 2Add the basil or basil flowers to a clean glass jar, and muddle them with a cocktail muddler or the back of a wooden spoon.Pour the vinegar over the flowers into the jar until the jar is almost full. (The amount of vinegar listed is approximate; you may need slightly more or less.)Place the citrus peel on top of the flowers to help keep them submerged.
3. 3Seal the jar, and place it in a cool place out of direct sunlight. Check on the vinegar daily to make sure the basil is still submerged.Allow the basil to infuse for anywhere from 3 days (if you used warm vinegar), or 3-5 weeks (for room temperature vinegar), until you like the flavor. Note that even warm vinegar infusions can be infused for 3-5 weeks. It all depends on your flavor preferences.Finally, strain out and discard (or compost) the basil and citrus peel. Store the vinegar in a sealed jar in the fridge, and use within 6-8 months.