Basil Vinegar

For the basil vinegar, pluck and wash the basil leaves, then spin dry or dry – they should no longer be wet!

Put dry leaves in a large jar, pour vinegar over them. Let vinegar steep for about 3 weeks, always making sure all leaves are covered by vinegar.

This can be accomplished by shaking daily or by using a small plastic strainer wedged in the jar. Such strainers are often included in jars of pickled pepperonis, and I save them and continue to use them.

After three weeks, strain and pour the basil vinegar into a pretty bottle.

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