Basil Vinegar
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 14 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 bunch basil
- 1 liter vinegar (white wine vinegar)
Print Recipe
Pin Recipe Instructions
- Rinse off the basil and pat dry, put in a glass, fill up with wine vinegar. Close the bottle. Let the vinegar stand in a cool place for at least 14 days. The vinegar turns red, which is normal. Then filter, fill into prepared bottles, close and store in a cool place.
- The basil vinegar tastes especially good with tomato salad, green salad and eggplant dishes.
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