Best 8 Strawberry Vinegar Recipes

HOMEMADE STRAWBERRY VINEGAR

Steps:

• In a large bowl, combine strawberries and vinegar. Cover and let stand for 1 hour. Transfer to a large saucepan. Stir in sugar. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer 10 minutes. Remove from the heat; cool completely., Strain and discard pulp. Pour liquid into sterilized jars and cover. Store in a cool dark place.

STRAWBERRY CIDER VINEGAR

Steps:

• In a large saucepan, combine strawberries and vinegar; let stand for 1 hour. Add sugar; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool. Strain through a double layer of cheesecloth; do not press fruit. Let stand for 1 hour. Store in a sterilized jar in a cool dark place.

STRAWBERRY-BASIL VINEGAR

Steps:

• Place strawberries in a food processor; cover and process until pureed. Transfer to a large glass bowl; add vinegar and lemon zest. Place 1/4 cup basil in a small bowl. , With a mortar or a wooden spoon, crush some of the basil until aromas are released. Repeat with remaining basil; stir into strawberry mixture. Cover and let stand in a cool, dark place for up to 3 days, stirring once daily., Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a large saucepan. Strain vinegar into pan (do not press out solids). Discard solids. , Heat vinegar to 180° over medium heat. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR

Steps:

• In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.

STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR

Steps:

• In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.

STRAWBERRY VINEGAR

Steps:

• Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar thourough a fine-mesh sieve into a bowl, discarding solids.

STRAWBERRY ORANGE VINEGAR

Steps:

• Using a citrus zester, peel rind from orange in long narrow strips (being careful not to remove pith). In a large saucepan, heat vinegar and sugar to just below the boiling point. Place strawberries in a warm sterilized quart jar; add heated vinegar mixture and orange peel. Cover and let stand in a cool dark place 10 days., Strain mixture through a cheesecloth; discard pulp and orange rind. Pour into a sterilized pint jar. Seal tightly. Store in the refrigerator up to 6 months.

BALSAMIC VINEGAR STRAWBERRY FUDGE BROWNIES

Steps:

• For the Strawberry Balsamic Jam: 1. Put the chopped strawberries, sugar, tapioca flour and 2 teaspoons of balsamic vinegar into a heavy saucepan on stove. 2. Cook over medium heat until the berries disintegrate and the jam thickens. About 5 minutes. 3. Remove from the heat and stir in the reserved 1 teaspoon of balsamic vinegar. Put aside while you make the brownie mix. Brownie Batter: 1. Preheat the oven to 350˚F. Take a piece of foil (or parchment paper) and line the inside of a 9" x 9″ square pan, leaving a couple of inches overhang. Repeat going the opposite way, if the foil/paper doesn't reach properly. This will allow you pull the brownies up from the pan, without having to dig around in it, ruining your pan and your brownies. 2. Put the butter and chocolate in a heavy saucepan. Over low heat, melt the butter and chocolate together. 3. Remove from the stove and beat in the sugar and vanilla. 4. Add the first egg and salt and beat. Then add the other egg, repeat. Add the flour. 5. This is important. Stir the batter for a full minute or so until the mixture looks smooth and glossy and loses it's graininess. You want to get the flour completely hydrated and absorbed into the batter. 6. Pour the batter into the pan. Spoon the jam onto and swirl a knife around, making sure to pull some of the jam to the edges of the pan. Don't swirl too much though, or the jam will just get incorporated into the brownie batter and it won't looks as pretty. Also you'll get air pockets. Again not pretty. 7. Bake in the center of the oven for 30 minutes or until the center looks set. Don't overbake, these brownies are suppose to be fudgy. 8. Let the brownies cool completely in the pan before you pull them out. To get perfectly cut brownies, you can freeze the brownies beforehand. But I'm not that fus