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
Cooks’ note: Vinegar keeps, covered and chilled, 1 week.