Blueberry Basil Vinegar

3 c Fresh blueberries; crushed
1/2 c Firmly packed torn fresh basil leaves
4 c White vinegar
Fresh basil leaves, (optional)

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).

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