Raspberry vinegar

Ingredients for 1 servings:

• 1 kg raspberries
• 1 ½ liters white wine vinegar, 6% acidity

Instructions

Working time approx. 10 minutes; Rest period approx. 42 days; Total time approx. 42 days 10 minutes

Combine raspberries and vinegar in a large, sealable jar. Let stand on the windowsill for 6-8 weeks. Then filter through a cheesecloth, squeezing the raspberries well. Bottle. Due to the high fruit content, the vinegar is very mild and fruity. It will keep for years; a mother of vinegar may form over time. Tip: You can also make the vinegar with frozen raspberries. I use very large pickle jars for this infusion. My butcher gives me these when I ask him to keep them for me. I use pieces of discarded bed sheets to filter the vinegar. These must not have been washed with detergent, so boil them 2-3 times in clean water beforehand and only clean them with clean water. I pour the vinegar back into the large pickle jar and fill it into smaller bottles as needed.