Homemade Strawberry Vinegar Recipes

HOMEMADE STRAWBERRY VINEGAR

Steps:

• Slice tops of strawberries off. Place strawberries in a colander and wash off any debris. Pat dry and slice.
• Pour vinegar into a sealable jar. Add strawberries to the vinegar. Allow the fruit to infuse at room temperature for 2 days.
• Transfer mixture to a sealable bottle. Strain strawberries from the vinegar if desired.

STRAWBERRY VINEGAR

Steps:

• Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar thourough a fine-mesh sieve into a bowl, discarding solids.

STRAWBERRY VINEGAR

Steps:

• Place strawberries and sugar into a blender or small food processor. Pulse on high until strawberries and sugar are pulverized (add a bit of the vinegar if necessary). Add the vinegar and blend until completely mixed.
• Allow the strawberry-vinegar mixture to sit in the blender for one hour (this will allow the strawberry flavor to infuse the vinegar).
• After the hour is up, pour the mixture through a fine sieve lined with a piece of cheesecloth. Allow to drain completely, using a spoon to push the vinegar through the cheesecloth if necessary.
• This vinegar may be kept in the refrigerator for up to one week.

STRAWBERRY VINEGAR

Steps:

• Heat vinegar and sugar in a small saucepan to just below boiling. Stir until sugar is dissolved.
• Place strawberries in a sterilized pint jar and lightly press with a muddler or the back of a spoon to release a bit of juice. Pour in vinegar and wipe the rim with a clean cloth. Seal and let sit in a cool, dark place until flavors develop, about 3 days. Shake jar gently once a day. Infuse longer for a more concentrated flavor.
• Strain the infused vinegar into a sterile bottle or jar through a cheesecloth or coffee filter. Seal.

HOMEMADE STRAWBERRY VINEGAR

Steps:

• In a large bowl, combine strawberries and vinegar. Cover and let stand for 1 hour. Transfer to a large saucepan. Stir in sugar. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer 10 minutes. Remove from the heat; cool completely., Strain and discard pulp. Pour liquid into sterilized jars and cover. Store in a cool dark place.