Combine crushed fresh blueberries and 1/2 cup torn basil in a large, sterilized wide-mouthed jar, and set aside. Place vinegar in a medium nonaluminum saucepan, and bring to a boil. Pour hot vinegar over blueberry mixture; cover jar, and let stand at room temperature for 2 weeks. Yield: 4 cups (serving size: 1 tablespoon). NOTES : This is a great start for most any salad dressing and makes a perfect hostess gift. Strain vinegar through several layers of cheesecloth into decorative jars; discard blueberry pulp. Add additional basil leaves to jars, if desired. Seal jars with a cork or other airtight lid. Recipe by: Cooking Light, July/Aug 1993, page 120 Posted to Recipelu Digest1791 by "Christopher E. Eaves" on Jun 29, 1998, Posted to MM-Recipes Digest by Judith Vonneumann on Nov 17, 1998