Garlic Basil Vinegar Recipes
BASIL AND GARLIC WINE VINEGAR
Make and share this Basil and Garlic Wine Vinegar recipe from Food.com.
Provided by Diana Adcock
Categories Weeknight
Time P21DT5m
Yield 3 quarts
Number Of Ingredients 7
Steps:
- In a 4 quart stainless or enamel pot crush the basil leaves.
- Add the cider vinegar.
- Bring to a boil over high heat.
- Remove from heat and add the cloves of garlic.
- Cover or place in a sterile container-again covered.
- Let stand two weeks.
- Strain vinegar into another sterile container and add the 1 cup basil.
- Let stand another week.
- Strain and add the red wine vinegar and water.
- Sterilize 3 1-quart jars-or as many pint jar/half pint jar combo's as you wish.
- Chop remaining basil and divide between choosen bottles.
- Add the vinegar and cap or seal.
Nutrition Facts : Calories 188.1, Fat 0.3, Sodium 44.2, Carbohydrate 11.3, Fiber 1.8, Sugar 3.4, Protein 1.5
HERBAL VINEGAR WITH GARLIC & BASIL
Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.
Provided by - Carla -
Categories < 15 Mins
Yield 1 batch
Number Of Ingredients 3
Steps:
- In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
- Bruise basil and loosely fill clean glass jars with basil and halved garlic cloves.
- Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place 2 weeks, shaking occasionally.
- After two weeks have passed strain through cheesecloth and rebottle.
- Add a few fresh basil leaves to the bottle for identification purposes and visual appeal.
Nutrition Facts : Calories 29.6, Fat 0.3, Sodium 3.8, Carbohydrate 5.8, Fiber 1.9, Sugar 0.2, Protein 1.9
BASIL GARLIC VINEGAR
Make and share this Basil Garlic Vinegar recipe from Food.com.
Provided by Mirj2338
Categories Salad Dressings
Time P28DT5m
Yield 1 pint
Number Of Ingredients 3
Steps:
- Place 1/2 cup coarsely chopped fresh basil leaves and 2 cloves split peeled garlic in a sterilized pint jar.
- Heat the wine or white vinegar to just below the boiling point.
- Fill the jar with the vinegar, and cap tightly.
- Allow to stand 3 to 4 weeks.
- Strain vinegar, discarding basil and garlic.
- Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil, if desired.
- Seal tightly.
- Use in dressings for rice, pasta, antipasto salads or in flavored mayonnaise.
Nutrition Facts : Calories 14.7, Fat 0.2, Sodium 1.9, Carbohydrate 2.9, Fiber 0.9, Sugar 0.1, Protein 0.9
BASIL VINEGAR
Make and share this Basil Vinegar recipe from Food.com.
Provided by Alia55
Categories Very Low Carbs
Time P14DT15m
Yield 1 pint
Number Of Ingredients 2
Steps:
- Wash and pat dry the basil.
- Fill a wide-mouthed jar with the herbs.
- Add the vinegar to the jar.
- Cap jar and place in a warm spot out of direct light for at least 2 weeks.
- When the desired strength is reached, line a funnel with a coffee filter and pour the finished vinegar through the funnel into a pretty and appropriate bottle.
Nutrition Facts : Calories 98.3, Fat 0.2, Sodium 39.5, Carbohydrate 2.1, Fiber 0.5, Sugar 0.1, Protein 1.2
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