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Bottle of strawberry vinegar with fresh strawberries.
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Strawberry Vinegar

Here's a unique and aromatic treat that will lend an extra zest to your salads, desserts, and cocktails - Homemade Strawberry Vinegar!
Course Condiment
Cuisine American
Prep Time 0 minutes
Cook Time 5 minutes
Fermenting time 7 days
Total Time 7 days 5 minutes
Servings 32 tablespoons
Calories 19kcal
Author Beth Neels
Cost $3

Equipment

Ingredients

US Customary - Metric

Instructions

  • Add sugar to the vinegar to a small, non reactive pan over medium-low heat. Stir occasionally.
    2 cups white vinegar, ½ cup Sugar
  • Wash berries if using fresh. If using frozen, thaw them in the refrigerator.
    3 cups strawberries, frozen or fresh
  • Add berries to a canning jar. Pour vinegar over berries. Cover with paper towel, waxed paper or plastic wrap secured by a rubber band, or use a plastic lid.
  • Place in cool, dark place for about 7-10 days.
  • Cut a piece of cheesecloth and line a colander.
  • Drain contents of jar into cheesecloth. Discard pulp.
  • Store in clean, sterilized glass canning jar, in cool dark place for about 6 months.

Video

Notes

Use white-colored vinegar for the best color.
Makes 2 cups.
Store for up to 6 months in the refrigerator or a cool, dark place.
You can make it with strawberry tops?
Yes, indeed! Making strawberry vinegar from strawberry tops is a beautiful way to reduce food waste and enjoy a flavorful, homemade condiment. Here's a simple step-by-step guide:
Ingredients:
  • Strawberry tops from 1 pint of strawberries
  • 2 cups of white wine or apple cider vinegar
  • 1-2 tablespoons of sugar (optional)
Instructions:
  1. Prepare the Strawberry Tops: After washing and hulling your strawberries, save the tops - the leafy part and the tiny bit of fruit attached.
  2. Combine Ingredients: Place the strawberry tops in a clean, sterilized jar. If you want to add more sweetness to balance the tartness, sprinkle some sugar over the tops. Then, pour the vinegar over the strawberry tops until fully covered.
  3. Steep the Mixture: Secure the lid on the jar and let it sit at room temperature for about a week. Steeping allows the flavors of the strawberry tops to infuse into the vinegar.
  4. Strain the Vinegar: After a week, strain the infused vinegar into a clean jar or bottle, and press down to extract as much liquid as possible. Discard the strawberry tops.
  5. Store Properly: Store your homemade strawberry top vinegar in a cool, dark place or the refrigerator. It should maintain its flavor for about 3-6 months.
Uses for strawberry vinegar
  • Strawberry vinaigrette
  • Salad dressings -use whatever spices you like to make the dressing, like salt, pepper, dried parsley, and dill weed. Add a tablespoon of honey to make it a bit sweeter.
  • A delicious dip for French fries
  • Basting on chicken, venison, pork, or fish. It's especially good when grilling.
  • Marinades
  • Strawberry shrubs and cocktails, and cordials
  • It's great on fresh vegetables like beets (beetroot)
  • It's said to be a great remedy for common colds, coughs, and sore throats. Just drink a tablespoon of strawberry vinegar straight, or add a tablespoon to a cup of hot water and drink it like tea.
 

Nutrition

Serving: 1tablespooon | Calories: 19kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 0.5mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 0.1mg