Basil vinegar is a tasty vinegar for dressing a salad, and will also work well with boiled vegetables, grilled meats, and fish. You'll need:

See Also

About vinegar: Making it, flavoring it and more

Ingredients

• 1 quart (1 liter) red wine vinegar
• A handful of basil leaves
• A dozen salted capers

Preparation

Rinse the basil leaves, pat them dry, remove their stems, and shred them. Rinse the excess salt from the capers. Bring the vinegar to a boil and simmer the capers for a couple of minutes. Remove the pot from the fire and add the basil; as soon as the mixture has cooled transfer it to a wide-mouthed glass jar, seal it, and let everything steep for a couple of weeks, giving the jar a good shake every couple of days. Strain it, squeezing the moisture from the capers and the basil leaves, and bottle it.