Happy June, everyone. It’s finally here! BERRY TIME! We’ve all been waiting patiently for some fresh fruits (other than citrus of course) to spice up our kitchens. And for jam/jelly-making of course.
Sometimes though, we end up with a surplus of something. Or some runts that aren’t quite good enough for eating fresh, and didn’t make the cut for making jam with or baking with. And that’s when we need to use those for something else. And why not an infused vinegar?
Last year I spoke about herb-infused vinegar and chili-infused oils, as well as a blackberry honey. The year before that I talked about chive blossom vinegar. Flavored or infused vinegars are just ridiculously easy to do, and they make a great hostess gift as well as just a great thing to have around in your kitchen.
All I do is add some sliced strawberries (cleaned & hulled) to a jar and pour some white wine or champagne vinegar over them. These photos are what it looks like immediately.
I add a teaspoon or so of sugar, stir or shake & let it sit for two weeks. Maybe even more. After a week it looks a little darker, more saturated.
Then I just strain it and start to use it. It’s great as a salad dressing, or as a “shrub”, aka drinking vinegar. Add a little to some sparkling water or seltzer and you’ve got an instant mixed drink! You can also use it to add flavor to dips or salsas or fruit salads.You can use just about ANY berry or fruit, and you can add herbs too. I like to heat the clean, rinsed off herbs up in the vinegar in a pot on the stove first, then pour the whole thing into a jar, then add the fruit. Once it’s cooled add the lid & let it infuse for a week or so.
You can make strawberry-mint, raspberry-cilantro, blueberry-basil… the list goes on. Or just keep it simple and use just the fruit.