Strawberry-Basil Vinegar Recipe

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Ingredients:

Serving

Directions:

Place strawberries in a food processor; cover and process until pureed. Transfer to a large glass bowl; add vinegar and lemon peel. Place 1/4 cup basil in a small bowl.
With a mortar or a wooden spoon, crush basil until aromas are released. Repeat with remaining basil; stir into strawberry mixture. Cover and let stand in a cool dark place for up to 3 days, stirring once daily.
Line a strainer with four layers of cheesecloth or one coffee filter and place over a large saucepan. Strain vinegar into pan (do not press out solids). Discard solids.
Heat vinegar to 180°, over medium heat. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 5 half-pints.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4.81 Kcal (20 kJ)
Calories from fat	0.03 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1.05mg	0%
Potassium	17.29mg	0%
Total Carbs	0.63g	0%
Sugars	0.38g	2%
Dietary Fiber	0.17g	1%
Protein	0.09g	0%
Vitamin C	4.8mg	8%
Calcium	2.6mg	0%

Amount Per 100 g
Calories	24.12 Kcal (101 kJ)
Calories from fat	0.14 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	5.26mg	0%
Potassium	86.79mg	0%
Total Carbs	3.16g	0%
Sugars	1.92g	2%
Dietary Fiber	0.83g	1%
Protein	0.43g	0%
Vitamin C	23.9mg	8%
Calcium	12.9mg	0%

* 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.

Tastes

salty
savory
bitter
sweet

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