Vinegar has lots of applications in the kitchen and because it's highly acidic, it makes a good preservative. The best vinegars to use are those made from wine. White and cider vinegars can sometimes be strong and overpower the delicate aroma of herbs. And when it comes to the flavor, any combination of herbs will work. 1 bottle wine vinegar Wash the basil and let it dry completely before putting it into the jar.
Water tends to cloud vinegar.
Fill the jar to near full with basil and bruise the leaves with a wooden spoon. Bruising helps the flavor of basil integrate with the vinegar. Fill the jar with vinegar. Cover with plastic. Put in a cool, dark place for four to six weeks and shake occasionally.