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 Basil-Sage and Garlic Vinegar With our garden starting to really get lush as July enters the scene, we need all the uses for fresh herbs that we can get. One such use is using herbs to flavor vinegar. Here, sweet basil and pungent sage complement one another in a vinegar that is also infused with fresh garlic. Great as a marinade or a salad dressing, this just needs to sit and build flavor for one to two weeks and then it is good to go: just strain, rebottle and use. I used apple cider vinegar as my base, but white wine vinegar would work just as well or better. Basil-Sage and Garlic Vinegar 2 tablespoons sweet (or Italian) basil, chopped 2 tablespoons fresh sage, chopped 4 cloves garlic, minced or crushed 1 quart apple cider vinegar 2 mason jars Combine the herbs and garlic in a sterilized 1 quart Ball jar or other glass jar with tight-fitting lid. Let this sit in a sunny spot for one to two weeks, then strain with a fine-mesh sieve and pour into another sterilized quart-sized glass jar. This can store at room temperature or refrigerated. © 2014 Vegan Street |
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