Strawberry Vinegar

Ingredients

• a pound of fruit
• a quart of best white wine vinegar
• lib. to each pint of liquid

Method

1. 1

   Gather the fruit when at the point of perfection, remove the stalks, weigh the fruit, and put it into wide-mouthed glass bottles, pouring on a quart of best white wine vinegar to every pound of fruit.

2. 2

   Cover closely and let it stand for three days, then drain off the liquid and pour it on fresh fruit.

3. 3

   Repeat this process three times.

4. 4

   Finally, drain off the juice through a jelly bag, measure it, stir in 1 lb. of loaf sugar, and boil gently for five minutes before bottling.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 65. The excerpt below is the record exactly as published.

Strawberry Vinegar. — Gather the fruit when at the point of perfection, and use at once. Remove the stalks, weigh the fruit and put it into wide-moutlied glass bottles, pouring on to it a quart of best white wine vinegar to every pound of fruit. Cover the jars closely and let it stand for three days, then drain off k 2 132 PICKLES AND PRESERVES. the liquid and pour it upon some more fresh fruit Again let this stand for three days, and again strain off, adding fresh fruit yet a third time. After this has stood for three days drain off the juice through a jelly bag wrung out of warm vinegar, measure it all, and stir it till the broken-up loaf sugar (added in the proportion of lib. to each pint of liquid

Cook this with the app: pantry check, scaling, and the assistant.