Country Basil Vinegar
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
Handul fresh basil leaves
1 qt. wine or 1 qt wine vinegar
1 - Wash and drain leaves.
2 - Fill a glass jar almost full.
3 - Bruise the leave in the jar by mashing and stirring with a wooden spoon.
4 - Heat wine or vinegar to almost boiling.
5 - Pour over leaves to cover but leave about a 2-inch space at the top.
6 - Cover thgitly.
7 - Let stand in warm kitchen 10 days.
8 - Shake jar once each day.
9 - Taste at end of 10 days.
10 -If not flavorful enough, strain out herb and replace with fresh leaves, crushed and bruised.
11 - over again; let stand a few more days.
12 - Strain through wet doubled cheesecloth or filter paper.
13 - Pour into sterile bottles,
14 - Cork and keep in cool place.