1 qt. of salad vinegar (cider, white, or wine)
6 or more sprigs opal basil

Preheat a clean quart mason jar with hot water. Heat vinegar to boiling. Rinse opal basil sprigs under tap water and place them in jar, so that they will be totally submerged by vinegar. Pour vinegar into jar, filling only to 1/2 inch short of the jar top, and seal. Ready to use after several days and will store for years in cool, dark place. Use this instead of plain vinegar or balsamic vinegar in salad dressings or marinades. Adds a great flavor.

(Contributed by CSA member, Chris Coon)