Strawberry-Basil Vinegar

Total Time:Prep: 30 min. + standing Process: 10 min.

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

The mild, fruity flavor of this strawberry vinaigrette complements any tossed salad. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

To make a vinaigrette, combine 1 part vinegar with 1 part oil. Toss with fresh spinach, sliced fresh strawberries and toasted walnuts for a refreshing salad.

Canning Altitude Jam-Jelly

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
TEST KITCHEN APPROVED

Strawberry-Basil Vinegar

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Yield:5 half-pints
Prep:30 min
Cook:10 min
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Ingredients

  • 4 cups fresh strawberries, hulled
  • 4 cups white wine vinegar
  • 1 tablespoon grated lemon zest
  • 1 cup loosely packed basil leaves
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Directions

  1. 1
    Place strawberries in a food processor; cover and process until pureed. Transfer to a large glass bowl; add vinegar and lemon zest. Place 1/4 cup basil in a small bowl.
  2. 2
    With a mortar or a wooden spoon, crush some of the 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. 3
    Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a large saucepan. Strain vinegar into pan (do not press out solids). Discard solids.
  4. 4
    Heat vinegar to 180° over medium heat. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  5. 5
    Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts

1 tablespoon: 6 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
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