Herbal Vinegar with Garlic & Basil

Total Time
Prep 0 mins
Cook 0 mins

Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

Directions

  1. In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
  2. Bruise basil and loosely fill clean glass jars with basil and halved garlic cloves.
  3. Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place 2 weeks, shaking occasionally.
  4. After two weeks have passed strain through cheesecloth and rebottle.
  5. Add a few fresh basil leaves to the bottle for identification purposes and visual appeal.
Most Helpful

This was my first time making an herbal vinegar and I can tell you this...it won't be the last! I really didn't think it would change the flavor of the vinegar that much at all, but it does. The garlic comes through in such a nice, subtle way and enhances the vinegar greatly! I used this to make a Ceasar Salad that called for regular white wine vinegar. This paired perfectly with the salad flavors. I will be using this bottle of vinegar time and time again and will start making more flavors as well! Delicious, yet subtle. Thanks Carla!

Dine & Dish March 20, 2005