Ever purchased “gourmet” raspberry vinegar? It’s a delicious addition to salad dressings and marinades.
When raspberries are ripe for the picking in your garden (or when local raspberries are available at your market), it’s the perfect time to make your own.
To make homemade raspberry vinegar, you only need two ingredients. You guessed it: raspberries and white vinegar. The amount of each that you need depends on how much raspberry vinegar you want to make. I used a one pint glass jar, so needed 2 cups of raspberries and enough white vinegar to fill up the jar, completely covering the raspberries. This yielded 1 cup of finished raspberry vinegar.
If you want to make a larger amount of raspberry vinegar, use more jars and the amount of raspberries and vinegar needed to fill them.
When your jars are filled with raspberries and vinegar, put a layer of plastic wrap between the jar and the lid: this will prevent the vinegar from eating away at the metal lid. Once the jars are filled, put them in a cool dark place for two weeks.
At the end of two weeks, pour the raspberries and vinegar through a fine mesh strainer over a bowl. Using a wooden spoon, carefully push on the raspberries to dispel all the liquid (but don’t push so hard that you end up with pureed raspberry in your vinegar), then compost or discard the raspberries (you can eat them, of course, but they will taste a lot like vinegar at this point).
Store your raspberry vinegar in a sterilized glass jar with a tight lid and it will keep for a very long time.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson