Recipe
Homemade Basil-Infused Vinegar
Homemade Basil-Infused Vinegar
Capture the fresh taste of summer herbs year-round with this easy homemade basil vinegar—a vibrant pantry staple that takes just minutes of hands-on prep before steeping into a fragrant finishing touch for salads, sauces, and roasted vegetables.
Ingredients:
- ½ cup fresh basil leaves (washed and gently patted dry)
- 2 cups vinegar (white wine vinegar, rice wine vinegar, apple cider vinegar, or distilled white vinegar)
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Method
- Heat the vinegar: Pour the vinegar into a small saucepan and bring just to a boil over medium heat. Immediately remove from the heat.
- Combine: Place the fresh basil leaves into a clean, dry glass jar and carefully pour the hot vinegar directly over the leaves.
- Steep: Secure the lid tightly and place the jar in a cool, dark place (such as a pantry or cupboard) for about 2 weeks.
- Taste and strain: After 14 days, taste a drop of the vinegar. Once it reaches your preferred strength, pour the liquid through a fine-mesh strainer to discard the spent basil leaves.
- Bottle and store: Transfer the strained vinegar into a clean bottle with an airtight lid or stopper.
Recipe Notes
- Vinegar Selection: White wine or rice wine vinegar gives the softest, most delicate flavor. Distilled white vinegar provides a sharper tang, while apple cider vinegar introduces subtle fruity notes.
- Storage: Store in a cool, dark pantry. Infused vinegar keeps almost indefinitely, though the aromatic intensity will naturally begin to mellow after several months.
- Serving Suggestions: Drizzle over ripe heirloom or cherry tomatoes, whisk into simple vinaigrettes, or use to deglaze a pan for savoury sauces.