Basil Vinegar

Summary

Ingredients

• 2 bunch basil
• 1 liter vinegar (white wine vinegar)

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Instructions

1. 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.
2. The basil vinegar tastes especially good with tomato salad, green salad and eggplant dishes.