This is a great way of preserving the delicious flavors of many fruits that are harvested throughout the whole season.
Ingredients yield approx. one 16 ounce bottle
- 2 cups fresh berries (washed) or stone fruit (peeled) per
- 16 ounces white wine vinegar, high quality (5% acidity)
- Combine fruit and vinegar in sterilized jars. Cover tightly, and let steep for two (2) weeks in a cool, dark place. Strain mixture through cheesecloth or a fine mesh into a bowl, pressing down on the fruit to dispel all the juices. Discard fruit.
- Place non-metallic lids or plastic screw caps in a saucepan of warm water, heat to just below boiling and then remove from heat. Leave caps in the hot water until ready to use. If using corks, purchase pre-sterilized corks and dip them in boiling water before use.
- Decant vinegar into sterilized bottles, and cover tightly. Date the bottles. Fruit infused vinegar can be stored up to three months in a cool, dry place. Refrigeration may extend the quality for up to six months. Add these healthy, flavorful vinegars to salads and marinades.
Note: If your infused vinegar starts to mold at any time, or show signs of fermentation such as bubbling, cloudiness, or sliminess, discard the product and do not use it.
If not handled properly, some harmful bacteria may survive and even multiply slowly in some vinegars. It is important to store infused vinegar in a cool place, or the refrigerator. Always work in a clean area using sanitary utensils. Also be sure hands are clean while you work.
Enjoy your fruit infused vinegar!
To make lovely gifts for family and friends, decant into pretty bottles.