Strawberry vinegar

Ingredients for 1 servings:

• ½ liter white wine vinegar
• 250 g strawberries, fresh
• 2 tbsp blossom honey

Instructions

Working time approx. 15 minutes; Rest period approx. 7 days; Total time approx. 7 days 15 minutes

Fill a bottle with at least 0.75 liters of boiling water and boil the lid. Hull and wash the strawberries, drain them, and dry them as best you can on kitchen paper. The strawberries should be very ripe, but definitely not overripe, or you’ll have an unpleasant experience opening the bottle. Cut the strawberries into small pieces. The more cut surface, the more flavor the vinegar will retain. Now fill the sterilized bottle with the strawberries, add the honey, and pour the vinegar over them. Close the bottle tightly and let it steep on a sunny windowsill for a week. Once a day, the bottle should be turned upside down or shaken gently to reposition the fruit. The vinegar can now be strained through a sieve and stored in a sterile bottle. It doesn’t need to be refrigerated once opened, but dark storage is recommended. Tip: The quantities given are guidelines only. I now make my vinegar in 1.5-liter bottles, as this means we have strawberry vinegar available all summer long. If stored correctly, it can be kept for a very long time without losing any of its taste or color.