Basil Infused Vinegar

This is an easy recipe, but not a fast one because you are waiting for the infusion process to work.  I like to use it in salad dressings or over cooked greens like kale or Swiss chard.  Enjoy!

  • approx 1 quart vinegar (I like raw apple cider vinegar, but any would work)
  • 1 large handful of fresh basil leaves, roughly chopped
  • garlic cloves, optional

Add the basil leaves and optional garlic to the jar.  Cover with vinegar.  Add a lid.  Let stand at room temperature for 2 weeks.  Taste and if you like the flavor, strain.  If it's still weak, let stand another week and repeat process until you're satisfied with the flavor.  Store in your cupboard until its gone!