Vinegar infused with juicy fresh strawberries. Perfect for salad dressing and marinades. Yum!

Yield: 1 x 1 litre jar
Strawberries, Fresh
2 cups
White Wine Vinegar
or Apple Cider Vinegar
2 cups
1.  Wash and hull strawberries. Slice in half or quarters if large berries.
2.  Add strawberries to a clean 1 litre capacity jar.  
3.  Pour vinegar into a small saucepan. Heat vinegar to 90°C/190°F (almost boiling point). Remove from heat.
4.  Carefully pour hot vinegar into the jar to cover the strawberries. Stir gently. Ensure vinegar fills jar to 0.5cm (1/4 inch) from the rim. Wipe jar rim with a dampened cloth. Add plastic lid to jar. Rest until cooled to room temperature.
5.  Store vinegar jar in a cool, dark and dry place i.e. pantry for 3-4 weeks, do not disturb during this period.
6.  When vinegar has infused to your liking, strain through several layers of cheesecloth to remove fruit solids and cloudiness from the strawberry vinegar.
7.  Carefully pour strawberry vinegar into sterilised jars or bottles and seal tightly. Store in a cool, dark and dry place i.e. pantry for up to 3 months. Strawberry vinegar can also be refrigerated to extend this storage period to 6-8 months.
NOTE: Displayed bottles of fruit infused vinegar out in the open, in the kitchen should not be used in food - just used as decorations. If your vinegar starts to change in appearance i.e. mould or bubbling, do not consume and discard the vinegar safely.
Author: Megan Radaich          
Image credit: Megan Radaich          
Publication: Strawberry Preserving Guide, available HERE
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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