Herb Vinegars

The night temperatures are getting down below 50 degrees. So it is time to seriously start harvesting and preserving. I have heard horrid rumors that this winter is going to be harsher than last year. Oh my.

Number one is making Opal Basil Vinegar.





I love this vinegar. It is so tasty and so beautiful. So easy to make.
Here is what I do:

Put your white vinegar in a pan and bring it to a boil. Do not let it boil Then infuse fresh Opal basil into the vinegar I often use the jug that the vinegar was in and stuff the basil in and then add the vinegar. I good rule of thumb is 1 cup vinegar to 2 cups herb.

I then let this cure for a month in a dark closet. Then I strain it and add a beautiful basil blossom to a fun bottle. This is beautiful and wonderful vinegar.

I use it in the following recipe and it adds a deep flavor.

Broccoli and Cauliflower Salad Recipe

1 head cauliflower
1 bunch broccoli
2 stalks celery
1 cup sugar ( we don't do sugar so I use Splenda )
2 Tblsp poppy seeds
1tsp salt
2 tsp dry mustard
1 onion finely chopped
1/2 cup Opal basil vinegar
1 1/4 cup salad oil

Break the veggies into small bites. Add celery Mix the rest together and add to the veggies Refrigerate for three hours

So many ways to enjoy this vinegar. It is wonderful.