My husband and his coworker started a food exchange at work. His colleague gave him some fresh eggs and in return, he became the proud owner of my Strawberry Vinegar. This recipe is a standard in my household and I have been making it for many years. Thanks to my grandmother, who found the recipe in her local Ventura County newspaper and lovingly passed it on to me.
Strawberry Vinegar
- Fill a jar nearly full of rinsed whole strawberries. Don’t hull.
- Cover them with white vinegar and seal jar.
- Let stand for 10 days.
- Strain and add to liquid 3 cups of sugar to each pint. Boil gently for a few minutes.
- Cool and bottle for use.
- Drizzle Strawberry Vinegar over fruit salad or your favorite vanilla ice cream.
This recipe works very well with blackberries too. Drizzle the vinegar over vanilla ice cream or fresh fruit, add to a smoothie or use as a sauce over pork. Our favorite use is as a dressing for fruit salad. It will be the best fruit salad you’ve ever had. I promise! Store it in the refrigerator and it will keep for months. It is sweet and tart at the same time and a delightful surprise to anyone that has tried it. Enjoy!
hmm, I’ve never heard of this before. What would you use this with? I can imagine salads with that vinegar and oil, maybe. interesting!
It is the consistency of syrup. Definitely more sweet than tart, but open to other applications than what I posted. Would love to hear about your use with it. Hope you try it!
That sounds cool, wonder if it’d go with pancakes or waffles? 🙂 i will definitely try this, i am not sure when but it’s added to my list!
It should be fabulous with pancakes and/or waffles especially if you like your syrup to be more tart than sweet.