Basil Vinegar

Ingredients

1 quart white wine vinegar 
8 long, full sprigs of fresh basil

Yield: 1 quart

Directions

1. Wash and dry the basil.

2. Set the vinegar over high heat in a large saucepan. When the vinegar boils, add four basil sprigs.

3. Turn off heat. Let cool, uncovered, for half an hour, or until the vinegar reaches room temperature.

4. Remove the basil.

5. 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.

6. Leave the vinegar in a cool, dark place for at least a week before using.

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