It is summer now. And I often add basil to salads. But salads usually only need leaves. And the twigs have to be thrown away. But it's a pity: they are so fragrant!
And from the lemon, scraps often remain. But I don’t throw them away either. Can be dried and then added to tea or compotes. But I will now talk about a slightly different way of using such clippings.
In the video below, see, in addition to these, 10 more products that you usually throw away, but in vain! I will show you what can be done from them. Take a look - you will like:
Now I'll tell you how I use basil sprigs and lemon pruning
In a jar (I have 0.5 l) I put lemon peels on the bottom. And then - basil stalks. I have purple basil (it turns out more aromatic with it), but you can take green one too.
I put the twigs tightly. And I add 3 more cloves here.
I fill it all with 9% table vinegar.
And cover it with a lid. This is how it looks right away:
I let it brew for about 20 days in a dark place. The vinegar changes color to a hot pink. And aromaaat... Divine!
I filter it through a sieve.
I pour it into a convenient bottle and store it like a regular vinegar. I add this vinegar to salads (the vinaigrette is especially delicious with it). I also use it for the preparation of various marinades (for fish, and for meat, and for vegetables). Incredibly fragrant! Try it.
RECIPE:
Table vinegar 9% - 500 ml
Basil stalks (approximately) - 50 g
Lemon (crusts, trimmings)
Carnation - 3 pcs.
For similar culinary tricks, see the tag: #kitchen inside out secrets