Herbal Vinegar With Basil

Directions

1. 1
   In a glass or stainless steel sauce pan heat red wine vinegar on the stove to where it is warm, but not boiling.
2. 2
   Bruise basil and loosely fill clean glass jars.
3. 3
   Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
4. 4
   After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
5. 5
   Store as it is or strain through cheesecloth and rebottle.
6. 6
   Add a few fresh sprigs of basil to the bottle for identification purposes and visual appeal.