Strawberry Vinegar

Months ago, I took a community class about growing herbs and infusing vinegars. One of the recipes shared in class was this Strawberry Vinegar. Being labeled as "easy" it was the first one that I have since attempted to make. It smells like heaven in a jar! We are coming to the end of the strawberry season so I need to make another batch before the prices at the market sky-rocket!

I've made this vinegar one other time before and I learned that I my taste buds dance when the vinegar is infused 3 or more times. The more infusions, the sweeter the smell (and taste)! Isn't the color beautiful?


The vinegar can be used in soups, meat marinades, etc. But, my favorite is to use it on green salads. As a dressing- mix with oil OR add a little yogurt to make it a creamy (I like vanilla yogurt) salad dressing.

To make this vinegar, simply clean your strawberries and remove the tops. Put them in your jar and cover them with vinegar (I used apple cider). Before putting on the lid (if it is metal) cover the top with plastic wrap and then secure the lid. Vinegars will corrode metal- and that's not good especially around food items! Put the jar in a dark cool spot and forget about it! Once a week, for the next 3+ weeks shake it and forget about it! When the strawberries start to disintegrate remove them and strain the liquid. Start over! And, do it as many times as you like! As long as the strawberries are covered in the liquid the vinegar remains safe because it naturally prevents any bacteria/mold from growing! And, if you need to add extra vinegar to your jar to cover the new batch of strawberries simply pour fresh vinegar in to top it off.

Also, as a side note, when straining the vinegar I cover my strainer holes with a couple of layers of paper towels and let the liquid drip through to another container. And, repeat until the vinegar is clear. Very easy!

It's delicious, so give it a try!