Strawberry-infused Cider Vinegar

by Candace Hunter

I once had an abundance of strawberries. After we'd canned, frozen, dried, fermented, and eaten all we could, we still had a few pounds left. Inspiration struck as I read the herbal vinegars section of James Green's The Herbal Medicine-maker's Handbook. Strawberry-infused Cider Vinegar quickly become one of our favorite herbal vinegars, and with good reason. The flavor is absolutely delightful. The scent is delicious. And, it's packed with nutrients.

For this recipe, I assume you're familiar with The Practical Herbalist's basic procedure for making an herbal vinegar. It's really pretty much the same, except you're substituting strawberries for the herb.

Ingredients for Strawberry-infused Cider Vinegar

• approximately 2-1/2 cups strawberries, washed, stemmed, and coarsely chopped
• approximately 2-1/2 to 3 cups cider vinegar, preferably raw, unfiltered, unpasteurized

Equipment for Strawberry-infused Cider Vinegar

• a quart canning jar with a lid or another resealable glass jar
• blender (optional)
• cutting board and knife for chopping the strawberries
• A fine mesh bag or sieve for straining the infused vinegar
• A bowl for straining the infused vinegar

Procedure for Making Strawberry-infused Cider Vinegar

1. Wash, stem, and coarsely chop the strawberries.
2. Add the strawberries to the canning jar.
3. Add enough cider vinegar to fill the canning jar.
4. Pour the entire contents of the canning jar into a blender and blend on a low speed then return the mixture to the canning jar. (This step is optional.)
5. Seal the canning jar and set it in a dark, cool to room temperature place for two to four weeks.
6. After two to four weeks, strain the vinegar into a bowl, using a fine mesh bag or seive.
7. Compost the left-over strawberries and solids.
8. Pour the vinegar into a resealable glass jar and label it.

Storing Strawberry-infused Cider Vinegar

Strawberry-infused Cider Vinegar can be stored at room temperature in a dark location or it can be stored in the refrigerator. It will keep on the shelf or in the refrigerator for a year or more. I keep mine in the refrigerator through fall, winter, and spring. In the summer, when the harvest is coming in, I often move my Strawberry-infused Cider Vinegar to my pantry to make more space in the refrigerator.

For recipes using Strawberry-infused Cider Vinegar, see The Practical Herbalist Recipes.