Herbal Vinegar With Basil Recipes

HERBAL VINEGAR WITH BASIL

Herbal Vinegar with Basil image

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 -

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

2 cups fresh sweet basil leaves, , chopped
1 quart red wine vinegar

Steps:

In a glass or stainless steel sauce pan heat red wine vinegar on the stove to where it is warm, but not boiling.
Bruise basil and loosely fill clean glass jars.
Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
Store as it is or strain through cheesecloth and rebottle.
Add a few fresh sprigs of basil to the bottle for identification purposes and visual appeal.

Nutrition Facts : Calories 201.1, Fat 0.5, Sodium 79.9, Carbohydrate 4.8, Fiber 1.4, Sugar 0.2, Protein 3

HERBAL VINEGAR WITH GARLIC & BASIL

Herbal Vinegar with Garlic & Basil image

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

Ingredients

4 cloves garlic, halved
1 cup fresh basil, chopped
2 cups white wine vinegar

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-BALSAMIC VINAIGRETTE

Basil-Balsamic Vinaigrette image

Your greens will thank you for this bold dressing with garlic, basil and balsamic vinegar.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil
2 teaspoons minced garlic
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

HERBAL VINEGARS

Herbal Vinegars image

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 11

Ingredients

1/3 cup fresh thyme, chopped
1/3 cup fresh rosemary, chopped
5 bay leaves
1 orange peel, peeled off in one continuous spiraling strip
3 cups white wine vinegar
1/3 cup fresh oregano, chopped
1/3 cup fresh basil, chopped
2 cloves garlic, peeled
20 -30 whole black peppercorns
2 small hot red pepper
3 cups white wine vinegar

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 herbs. Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making.
Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.

Nutrition Facts : Calories 25.7, Fat 0.8, SaturatedFat 0.3, Sodium 3.6, Carbohydrate 5.2, Fiber 3.1, Protein 1

BASIL VINEGAR

Basil Vinegar image

Never made an herb vinegar? It's easy! Our Test Kitchen came up with a super simple recipe with just three ingredients (Plus a couple of recipe below for using it). If your family prefers tarragon instead of basil, just substitute it in the same amount called for in the recipe.

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 3

Ingredients

1 cup fresh basil leaves, crushed
2 cups white wine vinegar
Basil sprigs, optional

Steps:

Place crushed basil leaves in a sterilized pint jar. Heat vinegar just until simmering; pour over basil. Cool to room temperature. Cover and let stand in a cool dark place for 24 hours; strain and discard basil. , Pour into a sterilized jar or decorative bottle. Add a basil sprig if desired. Store in a cool dark place.

Nutrition Facts :

HERBED VINEGAR

Herbed Vinegar image

This herb vinegar would be a great addition to your favorite salad dressing or could be used in place of vinegar in any recipe. The terrific flavors of tarragon and basil really shine through. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 4

Ingredients

1/2 cup minced fresh basil
1/4 cup minced fresh tarragon
2 cups white wine vinegar
Fresh basil and/or tarragon sprigs, optional

Steps:

Place basil and tarragon in a small glass bowl. Heat vinegar just until simmering; pour over herbs. Cool to room temperature. Cover and let stand in a cool dark place for 5 days., Strain and discard herbs. Pour vinegar into a sterilized jar or decorative bottle. Add basil and/or tarragon sprigs if desired. Store in a cool dark place for up to 6 months.

Nutrition Facts : Calories 6 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

HERB VINEGAR

Herb Vinegar image

This is a creative way us use up herbs from an herb garden. The vinegar can be used to marinate meat or in salad dressings. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 3

Ingredients

1 garlic clove, peeled, optional
12 to 18 inches fresh oregano, basil or tarragon sprigs
1-1/4 cups white vinegar or white wine vinegar

Steps:

If desired, cut garlic in half and skewer with a toothpick. Place in a glass jar or bottle. Add oregano; set aside. In a small saucepan, bring vinegar to a simmer (do not boil). Carefully pour into containers. Let cool to room temperature. , Remove garlic after 24 hours. Cover and store in a cool, dry place for up to a year.

Nutrition Facts :

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