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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To Make Thai Basil-Infused Vinegar: | 2. Place fresh Thai Basil and place it in a quart canning jar. Fill jar with white vinegar to top, place lid on jar and let vinegar mixture sit at room temperature (in a cool, shaded spot) for 2 weeks. After two weeks, strain vinegar and discard basil. | 3. To Make Jelly: | 4. Combine the minced vegetables, dried basil, 1 1/2 cups infused vinegar and sugar in a large saucepan. Bring to a full boil then add the pectin. Return to a hard boil, stirring constantly for 1 full minute. Ladle hot jelly into prepared, half-pint canning jars and process in a boiling water bath for 10 minutes. | 5. Note: Any remaining infused vinegar can be stored in a glass bottle and used for viniagrette dressing, marinades, etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
thai basil	2	cups	rinsed chopped	-	-	-	-
white vinegar				-	-	-	-
canning	1	quart		-	-	-	-
green pepper	1	cup	minced sweet	29.8	6.9136	1.2814	0.2533
hot pepper red thai	1/2	cup	minced	-	-	-	-
red onion	1/2	cup	minced	32.0	7.472	0.88	0.08
basil	1/2	teaspoon		0.1016	0.0117	0.0139	0.0028
vinegar	1 1/2	1/2	infused	4.6935	0.2079	0.0	0.0
sugar	6	cups		4835.88	1209.576	0.0	0.0
liquid pectin	2	packets		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.