Fruit vinegar recipe

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  • Yield: 1 pint


  • 2 cups once-infused strawberries, raspberries, blackberries, peaches, or pineapple.
  • 2 cups cider vinegar
How to Make It
  1. Put the fruit in a clean ½-gallon mason jar and cover with the vinegar. Screw on the lid.
  2. Allow the vinegar to infuse until the fruit seems visibly pale and spent, 1 to 2 weeks, stirring occasionally. Strain carefully through a cloth or sieve.

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