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Basil Vinegar
Ingredients
1 quart white wine vinegar
8 long, full sprigs of fresh basil
Yield: 1 quart
Directions
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Wash and dry the basil.
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Set the vinegar over high heat in a large saucepan. When the vinegar boils, add four
basil sprigs.
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Turn off heat. Let cool, uncovered, for half an hour, or until the vinegar reaches room temperature.
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Remove the basil.
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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.
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Leave the vinegar in a cool, dark place for at least a week before using.
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