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Opal Basil Vinegar

Ingredients
For the first steeping
  Opal basil sprigs 10 (Including The Blossoms But Not The Woody Stems, To Fill A 1 1/2-Quart Jar Two-Thirds Full Loosely)
  Rice vinegar 4 Cup (64 tbs) (Available At Oriental Markets And Specialty Foods Stores)
For the second steeping
  Fresh basil sprig 3 (Opal Variety)
  Dry white wine 1 Cup (16 tbs)
Directions

Prepare the first steeping: Rinse the basil, shake off any excess water, and bruise the basil lightly with a wooden spoon.
Pack the basil loosely into a 1 1/2-quart glass jar with a non-metallic lid, add the vinegar, and let the mixture stand, covered, in a cool dark place for 2 days.
Stir the mixture with a wooden spoon, tamp down the basil, and let the mixture stand, covered, in a cool dark place for 12 days.
Strain the vinegar into a glass pitcher, discarding the basil.
Prepare the second steeping: Rinse the basil, shake off any excess water, and pat the basil dry.
Bruise the basil lightly with a wooden spoon and pack it loosely into the 1 1/2-quart jar.
Add the wine and the strained vinegar and let the mixture stand in a cool dark place for 2 days.
Stir the mixture with a wooden spoon, tamp down the basil, and let the mixture stand, covered, in a cool dark place for 12 days.
Strain the basil vinegar through a fine sieve lined with a dampened paper towel into a glass pitcher, pour it into glass jars, and seal the jars with their lids.
The basil vinegar keeps in a cool dark place for 6 months.

Recipe Summary

Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Basil

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