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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 80 |
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The recipe for this robust vinegar comes from our Test Kitchen. The mild, fruity flavor of the vinaigrette complements any tossed salad. Ingredients:
4 cups fresh strawberries, hulled |
4 cups white wine vinegar |
1 tablespoon grated lemon peel |
1 cup loosely packed basil leaves |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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