Strawberry Infused Vinegar: Friday’s Project #19

Infused vinegars seem to be all the rage right now, and for good reason. They are super easy to make and add flavor and punch to recipes. My vinegar collection seems to keep growing as I try new flavors. A month or so ago I made chive blossom vinegar, which is a beautiful purpley-pink color and has a light oniony fragrance.

Most vinegar infusions begin with either white wine vinegar or plain old distilled vinegar. I used distilled vinegar in this recipe because it is what I had, and it’s cheap, but a nice white wine vinegar would likely add even more to the flavor.

Because vinegar is a solvent, it will take on the color and flavor of added ingredients very quickly. Most infusions just need a couple of weeks to absorb the goodness of herbs or fruit. You also want to make sure you’re using clean, organic fruit. Vinegar can also absorb pesticides and chemicals left on treated frult.

I had about 1 ½ cups of distilled vinegar in my pantry, so that’s what I used. Feel free to adjust the recipe according to what you have available. Place the vinegar in a quart jar and add about an equal amount of sliced strawberries (this is not a science, but the more berries, the stronger the flavor). Let your vinegar sit for about 2 weeks in a cool, dark place. When you’re happy with the taste, strain the berries out with a fine mesh sieve, then strain the liquid through several layers of cheesecloth. Store in an airtight jar or bottle.

The picture above was taken just after I put the berries and vinegar in the jar last weekend. Already, the vinegar has taken on the color of the berries and smells both tangy and sweet. I’ll start tasting it next weekend.

I plan on using my strawberry vinegar primarily for fruity vinaigrette dressings this summer. I’m also tempted to try a Berry Shrub , using the strawberry vinegar as the vinegar in the recipe.

(It may be time for me to change the name of Friday’s Project to Weekend Project! Thank you for putting up with my tardiness, readers.).