We are nearing the bottom of the barrel! :(
This summer, I discovered a wonderful vinegar recipe to use up the few pints of hand-picked strawberries that were left after we ate our bellies full. I have been using the vinegar several times a week for almost three months, so I suppose I got my money's worth, but I am so sad to see it nearing its end. I just may try it with supermarket berries this winter. I don't think I can wait eight months for a fresh supply!
2 pints of strawberries
1 cup of balsamic vinegar
Clean the strawberries and cut them in half. (Cut them in quarters if they're large.) Place the strawberries in a large non-reactive bowl (glass is good). Pour the vinegar over the berries so they are mostly covered. Let the mixture sit for about an hour at room temperature.
Use a sieve to separate the berries from the vinegar. Press down on the berries to be sure you get all the vinegar out. It's ok if a little berry juice gets squeezed in. Discard the berries (or sprinkle them with sugar and devour them). Store the vinegar in a glass jar in the fridge for up to 3 months and use it in vinaigrettes and other recipes that call for vinegar. (Click here for a great dessert recipe that uses this vinegar.)
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