Makes about ten 4-oz jars or five 8-oz jars
4 cups blueberries
4 cups white wine vinegar, divided
1 cup loosely packed basil leaves, crushed
grated zest of 1 lemon
In a large glass bowl, combine blueberries and 1 cup of the vinegar. Using a potato masher, lightly crush blueberries. Add remaining 3 cups vinegar, crushed basil (use a mortar and pestle for this and do it one layer at a time) and lemon zest, stirring to combine. Cover tightly with plastic wrap and let stand in a dark, cool place for up to 4 weeks, stirring every 2-3 days. Taste weekly until desired strength is achieved.
Prepare canner, jars and lids.
Line a strainer with several layers of cheesecloth and place over a large stainless steel saucepan. Strain vinegar without squeezing cheesecloth. Discard cheesecloth and residue. Place saucepan over medium heat and heat vinegar to 180F (82C)
Ladle hot vinegar into hot jars, leaving 1/4" headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
In a blender, or a food processor fitted with a metal blade, combine:
1 clove garlic
1 Tbsp chopped fresh basil
2 Tbsp Blueberry-Basil Vinegar
2 Tbsp Olive Oil
1 tsp Dijon mustard
1 tsp granulated sugar
zest of 1/2 lemon
Process until smooth. Drizzle over a bed of spinach for a light and healthy salad.
I was thinking this might be kinda great to marinade a pork loin in?