Purple Basil Vinegar
- 2 or 3 sprigs (each 4 to 6 in. long) purple or opal basil
- White wine vinegar
- Push basil into a clean 12- to 16-ounce bottle. Fill bottle with white wine vinegar (vinegar should cover herbs completely) and seal. Store in a cool, dark place at least 1 week or up to 4 months.
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