A little bottle decorated to gift the friend that shared the basil.
Imagine that, I had an empty hot sauce bottle:@)
Why the difference in the color? I strained the vinegar into the bottle,
then strained the vinegar but pressed the leaves against the strainer into the jar. I probably won't do that again.
Step by step pictorial:
Add basil, garlic and peppercorns to pint jar.
Add heated vinegar.
Breathe in aroma, relax and love life:@)
After steeping for two days.
Yep, my garlic turned green/blue, but the Food Police say that's ok. I didn't cut my garlic completely in half-no idea why...
At day five.
Pretty much looking like the last pic.
Now, this is your vinegar folks, keep tasting it and strain it when you like it.
I started this Friday after work, everyone loved the smell of it at Sunday dinner,
I tasted a little Monday after work and it was bright, flavorful and very nice.
The recipe says to let it steep for weeks... I did not.
All I can say is, everyone that smelled this vinegar in all it's various stages said they'd like a bottle.
Pretty much looking like the last pic.
I started this Friday after work, everyone loved the smell of it at Sunday dinner,
I tasted a little Monday after work and it was bright, flavorful and very nice.
The recipe says to let it steep for weeks... I did not.
That's a pretty good endorsement coming from my crowd:@)
Basil Garlic Peppercorn Vinegar-adapted from Food.com
1/2 C basil leaves, coarsely chopped-I just layered mine, rolled them, and bruised them a bit in the jar after adding vinegar
2 cloves garlic, peeled and split in half
2 C wine vinegar or white vinegar-I used cider vinegar, it's just my go-to
3 black peppercorns, optional
- Place basil, garlic and peppercorns in sterilized pint jar.
- Heat vinegar to just before it boils, pour into jar.
- Cap and let sit for 3-4 weeks. I did allow mine to cool off before putting the lid on it.
- Strain vinegar into sterilized jar or bottle, discard solids. Strain it when you like the flavor.
