Strawberry Vinegar

Last Saturday, while the kid and I were trying to resist Tomato Madness, we tasted a variety of delicious flavored vinegars courtesy Chaparral Gardens.  How good was this vinegar?  Let's just say that Joseph and I both tasted it by sipping it out of tiny little cups.  That's right.  It was sweet enough for a four-year-old to drink.

We're not talking apple cider vinegar here.

I caved to my craving and bought a bottle.

Then I went home, pulled out my canning book and decided to make my own.

So far, this has been a ridiculously easy endeavor.

Strawberry Vinegar

6 c. white vinegar
2 c. strawberries, washed, hulled and slightly crushed
1/8 c. sugar

Bring the vinegar to a boil.  In the meantime, spoon the strawberries evenly into two quart size mason jars.  Pour hot vinegar over the top. Sprinkle sugar evenly on vinegar/strawberry mixture. Cover and put in a cool, dark place.  (I used the back of my cabinent.  The one that houses a fondue pot and other remnants of pre-kid life.)  Store for 2-3 weeks, checking weekly for taste.

Once your vinegar is the way you like it, filter the strawberry vinegar through cheesecloth into sterilized glass jars or bottles, seal, and store in a cool, dark place or refrigerate.



I finished the first portion of the recipe.  I'll let you know how it turns out.  I am going to send my finished product through a hot water bath - the better for long term storage.  I also added crushed basil to one batch and am looking at a recipe for blueberry basil.