The recipe below makes about 2 cups and will fit in one 32 ounce mason jar.
Quart-sized jar with a lid
Parchment paper or wax paper (If using a metal lid, not needed if using a plastic lid)
Ingredients to Put Together
1 cup strawberries, cut into quarters
1/2 cup gently packed fresh basil or mint leaves, roughly chopped (or an additional 1/2 cup strawberries if you prefer)
2.5 cups white wine vinegar, or a little more if needed to cover strawberries and herbs (acidity should be at least 5%)
Here’s the basic process:
½cupinfused strawberry vinegar(recipe above)
Wash the strawberries and herbs. Allow the strawberries/herbs to dry fully, then cut the strawberries into quarters.
Place them along with the herbs into your jar.
Heat white wine vinegar in a pan until it is steaming, then pour it into the jar.
Leave at least 1/2 inch of space between the top of the vinegar and the lid.
Allow the vinegar to cool before sealing the jar.
Place all ingredients in a jar and stir with a fork to combine.
Store in a cool dark place.
Shake jar often once a day for 3 weeks, and then 3 times a week for the remaining 3-5 weeks
After the 6-8 weeks, filter the herbs from the liquid, squeeze out the resulting liquid using cheesecloth or a nut milk bag
After Your Vinegar Has Infused:
Stir before use and add raw honey(optional – to taste)
Put the liquid after the infusion of the ingredients and raw honey into a glass bottle with a tight fitting cork, or lid. Keep it refrigerated. Shelf Life: Herbal vinegars have a relatively long shelf life, usually lasting at least six months.
Here are some more ways to use it:
As a marinade – It’s delicious with beef or chicken.
As salad dressing – Mix with olive oil and honey to make a yummy vinaigrette.