Basil/red wine vinegar

Discussion in 'Recipes and Cooking' started by marlingardener, Jun 6, 2020.

  1. marlingardener

    marlingardener Strong Ash

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    This is a great marinade for beef, a base for salad dressings, or drizzled lightly over green vegetables to give them a bit of "zing".
    One wine bottle, cleaned.
    Enough basil to stuff the bottle about 2/3 full
    1/2 c. red wine (the cheap stuff)
    white vinegar to fill the bottle.

    Label the date on the bottle, and after three months of absorbing the basil flavor, you have Basil/Red wine vinegar!
    I always have some in the pantry, and often re-bottle it in smaller bottles to give to friends. (I think one friend is drinking it straight from the bottle!:smt110)
     
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  3. Odif

    Odif Young Pine

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    I know a few who drink our rose vinegar. What does 1/2c. mean? We made basil infused white wine, with a bit of sugar to drink as a digestive.
     
  4. marlingardener

    marlingardener Strong Ash

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    Sorry Odif, "1/2c." means one half cup. or 118 milliliters. I am conversion challenged, and often forget to post in both cups/teaspoons and European measures.
    Your digestive wine sounds good. I'll have to try that, although I can digest almost anything with no trouble!
     
  5. Odif

    Odif Young Pine

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    Ok thanks, I should have realised. You need to filter the basil from the wine after 12 hours, that is at least what we do.
     



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  6. marlingardener

    marlingardener Strong Ash

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    Odif, we filter the vinegar when we transfer it to smaller bottles. I usually stick a small sprig of basil in the small bottle for looks! We do the same with white wine/dill vinegar, leaving the herb in until decanting, then adding a sprig for no reason except to make it more attractive.
     
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  7. Odif

    Odif Young Pine

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    The leaving of a sprig is good.
     
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