Lisa Atwood, Rebecca Courchesne, Rick Field

Garlic-Basil Vinegar

Name: Garlic-Basil Vinegar
Yield: Makes 2 one-pint (16-fl oz/500-ml) bottles
Ingredients: 1½ cups (1½ oz/45 g) fresh basil leaves; 4 cups (32 fl oz/1 l) white wine vinegar or Champagne vinegar; 4 cups (32 fl oz/1 l) white wine vinegar or Champagne vinegar; 2 lemon zest strips, each 1 inch (2.5 cm) wide and 2 inches (5 cm) long (optional); 1 clove garlic, thinly sliced

Preparation info

Makes
2
one pint ) bottles

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Drizzle this herb-infused vinegar over a salad of fresh tomatoes and mozzarella, or use it as a dipping sauce. Other herbs, such as rosemary, thyme, or tarragon, can be used in place of the basil. Look for long-necked glass vinegar bottles with tight-fitting corks or screw caps.

Ingredients

1½ cups (1½ oz/45 g) fresh basil leaves
4

Condiment
Gluten-free
Vegan

Method

Have ready a clean, large nonreactive bowl.

Thoroughly rinse the basil leaves and then pat dry with paper towels. Roughly chop the leaves. In a nonreactive saucepan over low heat, warm the vinegar until hot but not yet simmering; do not let it boil. Remove from the heat. Place the basil, garlic, and lemon zest, if using, in the bowl. Pour in the hot vinegar and stir to combine. Set asid