1 quart white wine vinegar
8 long, full sprigs of fresh basil
Yield: 1 quart
Wash and dry the basil.
Set the vinegar over high heat in a large saucepan. When the vinegar boils, add four
Turn off heat. Let cool, uncovered, for half an hour, or until the vinegar reaches room temperature.
Remove the basil.
Pour the vinegar into a tall, clean bottle or severa1 smaller ones. Add the remaining
basil sprigs. Use the end of a long wooden spoon to completely submerge the basil
sprigs. Cap bottles tightly.
Leave the vinegar in a cool, dark place for at least a week before using.
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