2 quarts distill vinegar 1 bunch purple basil 4 cloves garlic, crushed Purchase vinegar in quart glass bottles, or use your won clean glass bottles and buy vinegar in larger quantities. Put the vinegar in a container with a good spout, cover and heat in microwave to just below boiling.
Rinse basil and shake off excess water. Place 2 crushed garlic cloves in each quart bottle. Dived basil and stuff into the bottles stem side down. Use a narrow object such as a metal BBQ skewer or a chopstick to push the basil into the bottle. The bottle should be at least ½ full of leaves and stems. Carefully pour the hot vinegar into the bottles using a funnel. Fill to the top; they will go down as they cool. Cap and store away from light. Flavor develops in a few days. This will last 6 months to a year if kept in a dark cupboard. Yields 2 quarts.