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Place the basil blossoms in a clean jar and pour vinegar over them until they are fully submerged.
Allow the mixture to sit at room temperature for one week, shaking the jar occasionally.
After a week, strain the vinegar and set the basil blossoms aside.
To preserve the blossoms, gently rub them between your fingers to separate them into a clean bowl.
For every ⅓ c of blossoms mix in ½ Tbsp salt. Transfer the mixture to a clean jar.
Fill the jar halfway with the basil blossom vinegar and the other half with water, ensuring the blossoms are completely covered.
Press out any air bubbles, seal the jar, and store it in the refrigerator.
Tags: basil, caper, condiment, egg-free, eggless, food scraps, gluten-free, homemade, make-ahead, nut-free, preserving, vegan, vegetarian, vinegar
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