Strawberry Vinegar

I first discovered homemade fruit-infused vinegars years ago and have been hooked every since! Strawberry is my favorite, however you can play around with different fruit combinations. Warming the vinegar draws out even more flavor from the fruit and speeds along the infusion process. Store in a cool, dark place for up to 3 months. Refrigeration is highly recommended and can extend the freshness and quality for up to 6 months.

Step: 1

Heat vinegar and sugar in a small saucepan to just below boiling. Stir until sugar is dissolved.

Step: 2

Place strawberries in a sterilized pint jar and lightly press with a muddler or the back of a spoon to release a bit of juice. Pour in vinegar and wipe the rim with a clean cloth. Seal and let sit in a cool, dark place until flavors develop, about 3 days. Shake jar gently once a day. Infuse longer for a more concentrated flavor.

Step: 3

Strain the infused vinegar into a sterile bottle or jar through a cheesecloth or coffee filter. Seal.

Per Serving: 5 calories; protein 0.1g; carbohydrates 1.3g; sodium 0.1mg.

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This also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .