How to conjure up delicious basil vinegar
Instead of having to laboriously dry basil, the delicious herb can be wonderfully pickled in vinegar. The following recipe may serve as a guide to spice it up with your own epicurean ideas:
- wash and pat dry a large handful of freshly harvested basil leaves
- Fill a clean bottle halfway with white wine vinegar
- Halve a clove of garlic and let it sink to the bottom
- Put the basil leaves in the bottle and fill up with vinegar
Put the sealed bottle in a dark, cool place for 8-10 days. Finally, strain the basil vinegar and pour it into a new, freshly cleaned bottle.
Putting basil in oil
Do you have two handfuls of juicy basil leaves? Then quickly place them in the oil. Simply put in the food processor and chop. While the device is running, add 7 to 8 tablespoons of olive oil – done.
The mixture can be stored well in the small screw-top jar in the refrigerator or frozen in the ice cube tray.
A clever solution – make basil salt yourself
If the basil harvest was particularly plentiful, a clever and delicate idea for the preparation comes into play. Simply put aromatic royal herb in salt. The result is a food seasoning that trumps any conventional salt. How to do it right:
- Crush fresh basil leaves and add sea salt
- spread the wet salt on a baking sheet
- Dry in the oven at 50 degrees (122F) top and bottom heat
As the basil salt dries, turn it occasionally. That way it can’t clump together. Immediately pour the finished, now green salt into the salt shaker.
Whether pickled in vinegar, oil, or salt-filled in a decorative glass container with a pretty decoration, you hold an individual gift in your hands. With home-grown and prepared basil as a souvenir or gift, you are right on-trend.