Make Raspberry Vinegar Yourself: Very Easy And So Delicious

Raspberry vinegar can be found in more and more kitchens. However, you don’t have to look far for it in the supermarket – you can easily make it yourself.

It is slightly sweet and red in color – raspberry vinegar tastes wonderful and goes with many different dishes. But making your own is super easy. It is very versatile in use, because raspberry vinegar really gives many dishes the last kick.

It is used particularly often in salads because it gives it a slightly sweet touch. The fruity aroma is also enjoyed with cheese or cheese salad. It gives a special touch to sauerbraten, but it is also excellent in barbecue marinades – although it is better to only use it in drops here.

When is the right time for raspberry vinegar?

Raspberries are now available all year round. In Germany, the harvest time is from June to September – depending on the altitude, weather and climate, the fruits ripen at different times. You can also use frozen raspberries. It is important that the raspberries are not damaged.

Make raspberry vinegar yourself: It’s that easy

For 100 milliliters you need:

  • 100 grams of raspberries
  • 100 ml white vinegar, e.g. B. Apple Cider Vinegar

Thats how it works:

  1. Place the raspberries in a jam jar and pour in the vinegar. Close well at the end and place in a cool, dark place, such as a basement or a closet. You can of course use more vinegar. The mixture can therefore vary if the mixing ratio of 1:1 is still too sweet for you. If your mixture ends up being too acidic, you can sweeten it with a little honey or sugar.
  2. Leave the vinegar to infuse for at least ten days. Swirl the liquid with the berries around every day and let them circulate in the glass. That’s all you need to do.
  3. After the waiting time, strain the raspberries using a sieve or cloth and fill the remaining vinegar through a funnel into a well-closable (swing) bottle.
  4. Store the finished raspberry vinegar in the refrigerator, alternatively in a dark and cool place. It should be used within four months.
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Written by Jessica Vargas

I am a professional food stylist and recipe creator. Although I am a Computer Scientist by education, I decided to follow my passion for food and photography.

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