Directions:
- Wash basil leaves thoroughly; let dry, and place in a sterilized wide-mouthed jar. Bruise leaves, using the back of a spoon.
- Place vinegar in a medium saucepan; bring to a boil. Pour over leaves in jar. Cover with a metal lid, and screw band tight. Let stand 10 days; shake jar daily. Strain vinegar through 4 layers of cheesecloth into a decorative bottle, discarding herb residue. Seal with a cork or other airtight lid.
- Note: If a stronger flavor is desired, add bruised basil leaves to strained vinegar, and allow to stand several more days.
- Note: If a stronger flavor is desired, add bruised basil leaves to strained vinegar, and allow to stand several more days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.98 Kcal (272 kJ) | ||
| Calories from fat | 0.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 0.18mg | 0% | |
| Potassium | 13.28mg | 0% | |
| Total Carbs | 0.14g | 0% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 0.14g | 0% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 6.74 Kcal (28 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.02mg | 0% | |
| Potassium | 1.38mg | 0% | |
| Total Carbs | 0.01g | 0% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 0.1mg | 1% | |
| Calcium | 0.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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