Try this Basil Garlic Vinegar recipe, or contribute your own.
Suggest a better descriptionPlace 1/2 cup coarsely chopped fresh basil leaves and 2 cloves split peeled garlic in a sterilized pint jar. Heat wine or distilled WHITE vinegar to just below the boiling point. Fill jar with vinegar, and cap tightly. Allow to stand 3 to 4 weeks. Strain vinegar, discarding basil and garlic. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil, if desired. Seal tightly. Use in dressings for rice, pasta, antipasto salads or in flavored mayonnaise. Source: *P 4/25/93 MM Format Norma Wrenn npxr56b Posted to MM-Recipes Digest V5 #009 by scotlyn@juno.com (Daniel S Johnson) on Jan 8, 1998
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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