INGREDIENTS

INSTRUCTIONS

Combine crushed fresh blueberries and 1/2 cup torn basil in a large,
sterilized wide-mouthed jar, and set aside.
Place vinegar in a medium nonaluminum saucepan, and bring to a boil. Pour
hot vinegar over blueberry mixture; cover jar, and let stand at room
temperature for 2 weeks. Yield: 4 cups (serving size: 1 tablespoon).
NOTES : This is a great start for most any salad dressing and makes a
perfect hostess gift. Strain vinegar through several layers of cheesecloth
into decorative jars; discard blueberry pulp. Add additional basil leaves
to jars, if desired. Seal jars with a cork or other airtight lid.
Recipe by: Cooking Light, July/Aug 1993, page 120
Posted to Recipelu Digest1791 by "Christopher E. Eaves"
<cea260@airmail.net> on Jun 29, 1998, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest  by Judith Vonneumann <pooh4jvn@catlover.com>
on Nov 17, 1998

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