Opal-basil cinnamon vinegar

Yield: 1 servings

Measure Ingredient
1 cup Packed opal basil leaves including any; (available at
\N \N ; blossoms, specialty produce
\N \N ; markets) plus
\N \N ; sprigs for garnish,
\N \N ; rinsed and spun dry
\N \N A; (3-inch) cinnamon
\N \N ; stick, broken in
\N \N ; two
2 cups White-wine vinegar

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

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