Opal-Basil Cinnamon Vinegar

Name: Opal-Basil Cinnamon Vinegar
Ingredients: 1 cup packed opal basil leaves including any blossoms (available at specialty produce markets) plus sprigs for garnish, rinsed and spun dry; a 3-inch cinnamon stick, broken in two; 2 cups white-wine vinegar

3 ingredients

4 steps

Ingredients

1 cup packed opal basil leaves including any blossoms (available at specialty produce markets) plus sprigs for garnish, rinsed and spun dry
a 3-inch cinnamon stick, broken in two
2 cups white-wine vinegar

Directions

1

Put the basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon.
2

Add the cinnamon and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired.
3

Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars.
4

Add the basil sprigs and seal the jars with the lids.