( Please see the sections on "Hints" and Conversion Tables
This delightfully pink vinegar with a
concentrated strawberry flavor, is an ideal way to use up over ripe fruit.
Remember to discard any damaged fruit.
|1¼ litres (2 pints) white vinegar
||1kg ( 2lb) ripe strawberries
| a few basil leaves (optional)
Bring the vinegar to the boil in a
stainless steel saucepan and boil rapidly for 1 to 2 minutes. Remove from the
heat and allow to cool to 40º C ( 104º F ).
Hull the strawberries and then finely chop in a food
processor. Transfer to a large glass bowl. Pour the warm vinegar over the
chopped strawberries and mix well. Cover with a clean cloth and let stand in a
warm place ( a sunny windowsill is ideal ) for 2 weeks, stirring occasionally.
Strain the liquid through a jelly bag and then a coffee
filter paper to get a really clear product. Pour into sterilized bottles and
To intensify the flavor of the vinegar, skewer a few
strawberries and some basil leaves alternately on to a wooden skewer. Insert a
skewer into each bottle before sealing. The vinegar is ready to use immediately,
but the flavor improves with keeping.
Makes about 2 litres.
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