Strawberry Vinegar

Ingredients

• Strawberries (stalked), 4 lbs.
• vinegar, 3 quarts
• 1 lb. of highly-refined sugar

Method

1. 1

   Weigh and put strawberries into jars, pour vinegar over them, and let infuse for 3-4 days.

2. 2

   Drain vinegar, mix with equal weight of sugar, boil for 5 minutes, skim, and bottle.

3. 3

   Cork lightly for 4-5 days before sealing tightly.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 500. The excerpt below is the record exactly as published.

Strawberries (stalked), 4 lbs. ; vinegar, 3 quarts : 3 to 4 days. Vinegar drained and poured on fresh strawberries, 4 lbs. : 3 days Drained again on to fresh fruit, 3 to 4 lbs. : 2 to 4 days. To each pound of the vinegar, 1 lb. of highly-refined sugar : boiled 5 minutes. Lightly corked, 4 to 5 days. Ohs. — Where there is a garden the fruit may be thrown into the vinegar as it ripens, within an interval of forty-eight hours, instead of being all put to infuse at once, and it must then remain in it a pro- portionate time : one or two days in addition to that specified will make no difference to the preparation. The enamelled stewpans are the best possible vessels to boil it in : but it may be simmered in a stone jar set into a pan of boiling water, when there is nothing more appropriate at hand ; though the syrup does not usually keep so well when this last method is adopted. Raspberries and strawberries mixed will make a vinegar of very pleasant flavour ; black currants also will afford an exceedingly useful syrup of the same kind VERY FINE RASPBERRY VINEGAR. Fill glass jars or large wide-necked bottles, with very ripe but per- fectly sound freshly gathered raspberries, freed from their stalks, and cover them with pale white wine vinegar : they may be left to infuse from a week to ten days without iniury, or the vinegar may be poured from them in four or five, when more convenient. After it is drained off, turn the fruit into a sieve placed over a deep dish or bowl, as the juice will flow slowly from it for many hours; put fresh raspberries into the bottles, and pour the vinegar back upon them ; two or three days later change the fruit again, and when it has stood the same * We have known this to occur, hut it has been when bought fruit has been tLsad for the preparation. CHAP. XXIX.] SYRUPS, LIQUEURS, ETC. 579 space of time, drain the whole of the vinegar closely from it, pass it through a jelly-bag or thick linen cloth, and boil it gently for four or five minutes with its weight of good sugar roughly powdered, or a pound and a quarter to the exact pint, and be very careful to remove the scum entirely as it rises. On the following day bottle the syrup, observing the directions which we have given for the strawberry vinegar

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