Making your own berry-infused vinegar is an easy way to capture the sweetness of summer berries for use year-round. This strawberry version adds a bright, fruity note to vinaigrettes, marinades, and glazes. It pairs beautifully with peppery greens like arugula or escarole, or with tender butter lettuce topped with strawberries, almonds, and a touch of blue cheese. For extra complexity, try infusing the vinegar with toasted peppercorns or fresh thyme — both deepen the flavor beautifully.
INGREDIENTS:
1 pint very ripe organic strawberries, hulled and washed
1 quart white wine vinegar
OPTIONAL
1/2 tablespoon black peppercorns, dry toasted until aromatic
3 sprigs of thyme, rinsed well
METHOD:
Slice the strawberries about ¼ inch thick and place them in a clean glass jar with a tight-fitting lid. Pour in the white wine vinegar, ensuring the berries are fully submerged. If using the optional peppercorns or thyme, add them now.
Store the jar in the refrigerator or a cool, dark place. Gently agitate the jar twice daily for about 7 days. Avoid vigorous shaking to prevent berry sediment from clouding the vinegar.
(If the berries turn pale or white before 7 days, they’ve given up their flavor — it’s ready.)
Line a fine sieve or funnel with clean cheesecloth and strain the vinegar into a small saucepan. Bring just to a boil, then remove from heat immediately. This quick step halts fermentation by killing any active yeast.
Allow the vinegar to cool completely, then transfer it to a clean glass bottle. Seal tightly and store in the refrigerator or a cool, dark pantry.
The vinegar will keep for several months.
SERVING SUGGESTION:
Use this vinegar in a strawberry vinaigrette with agave syrup, minced shallot, ginger juice, black pepper, and a light oil such as grapeseed or almond oil. Try it over butter lettuce with sliced strawberries, roasted almonds, and crumbled blue cheese.
YIELD: 1 quart
