Basil, Garlic & Chive Vinegar can not only be used to accent garden salads, but to power up potato or pasta salads. The Greeks often splash vinegar in some of their soups to add a bit of tang, imagine the height an herb infused vinegar can add to soups and sauces. Try it as a tasty marinade as well. Add a bit of minced hot pepper for a warm undertone.
1c fresh picked basil
1/2c fresh picked chives
or 6 fresh picked chive blossoms
2 garlic cloves, smashed
2c red wine vinegar
• Herbs are best picked first thing in the morning.
• Wash and spin dry herbs.
• Bruise or crumpled herbs to release maximum flavor.
• Fill dry sterilized glass jars with fresh herbs and garlic.
• Heat vinegar in a non-aluminum saucepan 10 minutes or just until bubbles appear – do not boil.
• Remove from heat and pour over herbs completely submerging.
• Cool completely ~ about two hours.
• Cover and chill one week. Flavors intensify the longer vinegar stands.
• Strain mixture into a large measuring cup.
• Fill sterilized glass bottles with fresh herbs and pour in strained vinegar.
• Cap with cork or nonmetalic lids – store in refrigerator up to one month.