Opal Basil Vinegar Recipe
Ingredients
| Enough fresh opal basil sprigs, including the blossoms but not the woody stems, to fill a 1 1/2-quart jar two-thirds full loosely | ||
| Rice vinegar | 4 Cup (16 tbs) (For the first steeping) | |
| 3 fresh opal basil sprigs, or to taste | ||
| Dry white wine | 1 Cup (16 tbs) (For the second steeping) | |
Directions
Prepare the first steeping: Rinse the basil, shake off any excess water, and bruise the basil lightly with a wooden spoon.
Pack the basil loosely into a 1 1/2-quart glass jar with a non-metallic lid, add the vinegar, and let the mixture stand, covered, in a cool dark place for 2 days.
Stir the mixture with a wooden spoon, tamp down the basil, and let the mixture stand, covered, in a cool dark place for 12 days.
Strain the vinegar into a glass pitcher, discarding the basil.
Prepare the second steeping: Rinse the basil, shake off any excess water, and pat the basil dry.
Bruise the basil lightly with a wooden spoon and pack it loosely into the 1 1/2-quart jar.
Add the wine and the strained vinegar and let the mixture stand in a cool dark place for 2 days.
Stir the mixture with a wooden spoon, tamp down the basil, and let the mixture stand, covered, in a cool dark place for 12 days.
Strain the basil vinegar through a fine sieve lined with a dampened paper towel into a glass pitcher, pour it into glass jars, and seal the jars with their lids.
The basil vinegar keeps in a cool dark place for 6 months.
Pack the basil loosely into a 1 1/2-quart glass jar with a non-metallic lid, add the vinegar, and let the mixture stand, covered, in a cool dark place for 2 days.
Stir the mixture with a wooden spoon, tamp down the basil, and let the mixture stand, covered, in a cool dark place for 12 days.
Strain the vinegar into a glass pitcher, discarding the basil.
Prepare the second steeping: Rinse the basil, shake off any excess water, and pat the basil dry.
Bruise the basil lightly with a wooden spoon and pack it loosely into the 1 1/2-quart jar.
Add the wine and the strained vinegar and let the mixture stand in a cool dark place for 2 days.
Stir the mixture with a wooden spoon, tamp down the basil, and let the mixture stand, covered, in a cool dark place for 12 days.
Strain the basil vinegar through a fine sieve lined with a dampened paper towel into a glass pitcher, pour it into glass jars, and seal the jars with their lids.
The basil vinegar keeps in a cool dark place for 6 months.
Chef
