Ingredients:
- 4 cups red wine vinegar, at least 5% acidity
- 1 cup fresh basil leaves, packed
- 4 cloves garlic, crushed
Preparation:
Cover the container and let stand for about 2 to 3 weeks, turning occasionally. Add
fresh wine vinegar if necessary to keep herbs covered.
Strain the vinegar, discarding the garlic and herbs. Divide the vinegar between two sterile pint jars and cap with sterile lids.
May be kept for about 3 to 4 months in a cool, dark place.
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