Strawberry-Basil Vinegar

Ingredients:

4 cups fresh strawberries, hulled

4 cups white wine vinegar

1 tablespoon grated lemon peel

1 cup loosely packed basil leaves

Directions:

Puree strawberries in a food processor. Transfer to a large glass bowl; add vinegar and lemon peel. Place 1/4 cup basil in a small bowl. With a mortar or a wooden spoon, crush basil until aromas are released. Repeat with remaining basil; stir into strawberry mixture. Cover and let stand in a cool dark place for up to 3 days, stirring once daily.

Line a strainer with one coffee filter and place over a large saucepan. Strain vinegar into pan. Discard solids. Heat vinegar to 180 degrees over medium heat. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4" headspace. Wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Yields: 5 half-pints

To make a vinaigrette for salad: Combine 1 part vinegar with 1 part oil.