- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon hot pepper flakes
- 4 cups white wine vinegar
- 4 (8 oz) half pint or 8 (4 oz) glass preserving jars with lids and bands
Place basil, oregano and hot pepper flakes in a clean quart jar and set in a bowl of hot (not boiling) water to warm the glass. Heat vinegar to a boil over high heat in medium stainless steel saucepan. Slowly pour hot vinegar over dried herbs. Apply lid tightly and let stand in a dark, cool place for 1 to 2 weeks, shaking jar every 3 days. Taste weekly until desired strength is achieved. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Line a strainer with several layers of cheesecloth and place over large stainless steel saucepan. Strain vinegar without squeezing cheesecloth. Discard cheesecloth and herbs. Heat vinegar to 180°F over medium heat. Ladle hot vinegar into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes about 4 (8 oz) half pints or 8 (4 oz) jars
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