edible communities

Basil-Infused Vinegar

This vinegar will add herbal, lemony flavors to whatever dishes you use it for — from salad dressings to marinated meat. Highlight your winter meals with some remnants of your summer garden.
Photography By Julie Kramer | October 15, 2013

Ingredients

  • 2 cups white wine vinegar
  • ½ cup finely chopped fresh basil
  • 1 clove garlic, minced
  • 1 tablespoon freshly grated lemon zest

Instructions

Warm the vinegar in a saucepan over medium heat but do not boil.

Place the basil, garlic, and lemon in a glass jar.

Pour the warmed vinegar into the jar and put on the lid.

Store for 2–4 weeks in the refrigerator, shaking every few days. Strain the infused vinegar into a jar or bottle. Add whole basil, garlic, or twisted lemon curls for a professional look.

From the Edible Ohio Valley Kitchen.

Related Stories & Recipes

Ingredients

  • 2 cups white wine vinegar
  • ½ cup finely chopped fresh basil
  • 1 clove garlic, minced
  • 1 tablespoon freshly grated lemon zest
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60