Commercial fruit vinegars usually employ cooked fruit, resulting in a heavy, jammy, and not-so-nuanced flavor. We made our vinegar with uncooked berries, so it retains that fresh-from-the-patch essence.
Cooks' note:
Vinegar keeps, covered and chilled, 1 week.
Recipe information
Total Time
1 1/4 hours
Yield
Makes about 2 cups
Ingredients
1 pound strawberries, trimmed (3 cups)
2 tablespoons sugar if berries are not sweet
2 cups white balsamic vinegar
Preparation
Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar thourough a fine-mesh sieve into a bowl, discarding solids.
