- Yield: 1 pint
- 2 cups once-infused strawberries, raspberries, blackberries, peaches, or pineapple.
- 2 cups cider vinegar
How to Make It
- Put the fruit in a clean ½-gallon mason jar and cover with the vinegar. Screw on the lid.
- 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.