Opal-basil cinnamon vinegar
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Packed opal basil leaves including any; (available at |
| ; blossoms, specialty produce | ||
| ; markets) plus | ||
| ; sprigs for garnish, | ||
| ; rinsed and spun dry | ||
| A; (3-inch) cinnamon | ||
| ; stick, broken in | ||
| ; two | ||
| 2 | cups | White-wine vinegar |
Directions
Put the basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the cinnamon and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean ½-pint glass jars. Add the basil sprigs and seal the jars with the lids.
Makes 2 cups.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.