Strawberry Vinegar

Another way to use up some delicious fresh strawberries while they are in season (in case you're tired of eating them right out of the fridge!) This vinegar is great in salads (when combined with olive oil - try heating it gently and add it to salad with goat cheese!), slaws, or marinades.



STRAWBERRY VINEGAR (makes 3 pints = about 1.5L= approx 6 cups)



EQUIPMENT:

• jars for storage: you can use 3 x 500 ml jars (with lids and screw caps


• large non-reactive (ie not aluminum) saucepan


• coffee filters

INGREDIENTS:

• 2 pints of strawberries - well washed (they often have pesticide residue on them), stemmed and halved.


• 1 quart (which is just shy of 1 L or 4 cups or 32 oz) cider vinegar


• 1 cup sugar

METHODOLOGY:

• Sterilize your jars in a large soup pot. Bring enough water to a boil to cover the jars (and fill the insides, too) and bring the water to a boil. Boil for about 10 minutes.


• In your large saucepan, combine all the strawberries but 1/4 cup (to be used later) with the vinegar. Let sit for 1 hour.


• Add the sugar to the saucepan and heat to a slow boil to dissolve the sugar. Stir to help dissolve the sugar completely. Simmer 10 minutes.


• Use a coffee filter to strain the mixture into your 3 sterile jars. Press out as much juice from the berries as possible, using a wooden spoon.


• Add the reserved strawberries to each bottle.


• Put the lid on, tighten the screw bands until they are snug, and label it (including the date).


• Store in a dry, cool, and dark place for 3 weeks before using.

YUMMY.