Fruit vinegars are an unusual way of preserving your harvests of fruits, veg and herbs such as apples, blackberries, blueberries, garlic, mint, peppers, raspberries, strawberries and tarragon.
Got a glut? Discover ways of preserving your harvests.
Fruit or herbs are steeped in vinegar over a long period. The strained liquid is then heated with sugar and poured into sterilised containers.
Fruit vinegars are delicious served over puddings, in cocktails or on salads. An excellent addition to the pantry, they will last for a few months and make the perfect gift for foodies.
This strawberry vinegar not only looks gorgeous – it’s also delicious when added to game dishes, salad dressings and summer cocktails – or try pouring it over pancakes or a summer pavlova.
You Will Need
- Strawberries (500g)
- Basil leaves (12)
- Malt or cider vinegar (600ml)
- Granulated sugar (350g)
Step 1
Hull the strawberrries and wash in cold water, drain and allow to dry on a clean cloth. Then add to a large container with a lid. Tear the basil leaves over the strawberries.
Step 2
Pour over the cider vinegar, making sure that the strawberries are completely covered. Allow the mixture to steep for 7-10 days, covered, in a fridge, turning the fruit each day until the juices are drawn out.
Step 3
Strain the mixture through muslin sitting in a sieve or a jelly bag, reserving the liquid. Add the liquid to a saucepan with the sugar. Bring to the boil, and then cook at a boil for 5-6 minutes, stirring until the sugar is dissolved. If any froth appears on the top, remove it with a slotted spoon.
Step 4
Using a funnel, transfer to sterilised bottles with a rubber seal. This can be used immediately and will keep for up to six months in the fridge or in a cool place. Keep out of direct sunlight to stop the rich red colour from fading.
