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2000s Recipes + Menus

Strawberry Vinegar

Makes about2 cups
  • Active time:15 min
  • Start to finish:1 1/4 hr
July 2007
Commercial fruit vinegars usually employ cooked fruit, resulting in a heavy, jammy, and not-so-nuanced flavor. We made our vinegar with uncooked berries, so it retains that fresh-from-the-patch essence.
  • 1 lb strawberries, trimmed (3 cups)
  • 2 tablespoons sugar if berries are not sweet
  • 2 cups white balsamic vinegar
  • 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 through a fine-mesh sieve into a bowl, discarding solids.
Cooks’ note:
    Vinegar keeps, covered and chilled, 1 week.

Recipe by Ruth Cousineau

Keywords
ruth cousineau,
condiment,
strawberry,
vegetarian,
summer