Monday, April 25, 2016

Basil Garlic Peppercorn Vinegar-Tutorial

This Basil Garlic Peppercorn Vinegar was a great way to use up some extra basil and I wish I could tell you just how amazing the house smelled when the warm vinegar hit the basil... Now that's an air freshener scent they need to sell:@) I see this vinegar being used for salad dressing and drizzling over tomatoes. Possibly in marinades too. This flavorful herb vinegar couldn't be easier to make, so don't hesitate to whip some up folks.

 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. 
That's a pretty good endorsement coming from my crowd:@)

Basil Garlic Peppercorn Vinegar-adapted from
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
  1. Place basil, garlic and peppercorns in sterilized pint jar.
  2. Heat vinegar to just before it boils, pour into jar.
  3. Cap and let sit for 3-4 weeks. I did allow mine to cool off before putting the lid on it.
  4. Strain vinegar into sterilized jar or bottle, discard solids. Strain it when you like the flavor.
Eat well and have a happy day:@)

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  1. Oh gosh, I can imagine how incredible this must taste and the smells along the way are a big bonus.

  2. What a nice thing to do with extra basil. I want to try it just to smell it (and taste it, too)!

  3. Thanks so much for sharing your secrets! Hugs!

  4. yum! I've made basil oil and garlic oil, but never flavored vinegar, this sounds amazing Lynn!

  5. This sounds delicious and I will definitely make this - I always make vinegar in the summer with herbs from my garden - thanks!

  6. What a great idea Lynn! I just picked up two small basil plants for the garden. Now to wait for summer tomatoes to arrive at the farmers market :)

  7. Gran idea. He pensado que puedo colocar hojas frescas de albahaca en aceite de maíz, dejará macerar y su sabor será fantástico!


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