- 1 pint dry white wine
- 1 pint white vinegar
- 20 bunches fresh young basil
- Place wine and vinegar in a saucepan over low heat. Bring to scalding but do not boil.
- Meanwhile, wash basil and place in a sterilized quart jar. Pour hot liquid slowly over basil. Seal tightly and store in a dark place for 3 weeks.
- Strain vinegar through cheesecloth and pour into smaller sterilized bottles. Add a sprig of basil to each bottle, if you wish.
- Makes 1 quart.
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