Try this Blueberry-Basil Vinegar recipe, or contribute your own.
Suggest a better descriptionCombine 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"
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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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 0.4mg | 0 % | |
Potassium 0.4mg | 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. |
Calories per serving: 4
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