Expanding from British Red's thread Rule #32; Enjoy the Little Things where I mentioned starting on the makings of a batch of Strawberry Vinegar. Anyway ...
I claim absolutely no title to this recipe, in fact I've nicked it from elsewhere!
Anyway, as per the title, this is a simple, if long winded, recipe for making Strawberry Vinegar. Hopefully it'll turn out to be a winner!
Directions:
Please note: At the point of typing I'm part way through step 3. and this is the first try at a fruit vinegar[SUP]*4[/SUP] .
TIP:
Although the flavour of fruit vinegars improves with keeping, their colour will eventually fade and turn brown *3.
And remember, if you buy mediocre tasting (whether it's cheap, expensive, or otherwise) strawberries then you're guaranteed a mediocre strawberry vinegar (based on the chance of poor ingredients leading to a poorer than expected meal).
*[SUP]1[/SUP] If, like me, you don't have a food processor then use a suitable knife instead. And, if you do use a knife and you're not a really adept / skilled slicer and dicer, do step two first .
*2 As yet I have no proof, it's just what the recipe I nicked says .
*3 Don't ask why because I don't know and if it's nice, is it likely to last long enough to see it happen?
[SUP]*4[/SUP] I'll be reserving post #02 in order to finish off the process.
Simple enough, have a bash
Thanks for reading through. Feel free to ask questions ~ I don't promise to be able to answer any of them
I claim absolutely no title to this recipe, in fact I've nicked it from elsewhere!
Anyway, as per the title, this is a simple, if long winded, recipe for making Strawberry Vinegar. Hopefully it'll turn out to be a winner!
| Degree of Difficulty | Easy |
| Cooking Time | 3 - 4 Minutes |
| Special Equipment | Sugar thermometer, food processor (or a knife), sterilized jelly bag, sterilised bottles (vinegar proof sealing) |
| Yield | About 2 litres (31/2 pints) |
| Shelf Life | 2 years |
| Serving Suggestions | Dressing Salads, Finish meat sauces, Sprinkle / spray over strawberries etc |
| Ingredients |
| 1.25 litres (2 pints) cider vinegar or white wine vinegar |
| 1kg (2lb) ripe, full flavoured strawberries |
| A few wild strawberries or small cultivated strawberries and a few basil leaves (optional) |
Directions:
- Bring the vinegar to the boil in a non-corrosive pan, and boil rapidly for 1 - 2 minutes. Remove from the heat and leave to cool to 40 degrees C (104F).
- Hull the strawberries, then finely chop in the food processor. Transfer to a large glass jar or bowl. See *[SUP]1[/SUP] below
- Pour the warm vinegar over the chopped berries and mix well. Cover with a clean cloth and leave to stand in a warm place (a warm sunny windowsill is ideal) for two weeks, stirring occasionally.
- Strain the vinegar through the sterilized jelly bag, then filter. Pour into sterilized bottles, then seal.
- To intensify the flavour of the vinegar, thread a few wild or small cultivated strawberries and some Basil leaves alternating onto thin wooden skewers. Insert a skewer into each bottle, and seal. The vinegar is ready to use immediately, but the flavour improves with keeping
Please note: At the point of typing I'm part way through step 3. and this is the first try at a fruit vinegar[SUP]*4[/SUP]
.| Variations: Blackberry or Blackcurrant Vinegar |
| Substitute the strawberries with blackberries or blackcurrants, and increase the vinegar to 1.5 litres (2 1/2 pints). Omit the wild strawberries and Basil. Follow the method as for the main recipe. Blackberry or blackcurrant vinegar makes (apparently *2) a superb salad dressing or can be diluted and served as a refreshing drink. |
TIP:
Although the flavour of fruit vinegars improves with keeping, their colour will eventually fade and turn brown *3.
And remember, if you buy mediocre tasting (whether it's cheap, expensive, or otherwise) strawberries then you're guaranteed a mediocre strawberry vinegar (based on the chance of poor ingredients leading to a poorer than expected meal).
*[SUP]1[/SUP] If, like me, you don't have a food processor then use a suitable knife instead. And, if you do use a knife and you're not a really adept / skilled slicer and dicer, do step two first
.*2 As yet I have no proof, it's just what the recipe I nicked says
.*3 Don't ask why because I don't know and if it's nice, is it likely to last long enough to see it happen?
[SUP]*4[/SUP] I'll be reserving post #02 in order to finish off the process.
Simple enough, have a bash
Thanks for reading through. Feel free to ask questions ~ I don't promise to be able to answer any of them
Last edited:
. 
. Let's see how this works first???
