Strawberry Vinegar

23 Comments

There is one thing that makes me crazy at restaurants, and that is non-seasonal menus. It makes me want to go yell at everyone involved with the food and menu. And I’m not a yelling kind of person. Just ask my kids. Or maybe don’t.

One menu item that infuriates me is a green salad topped with strawberries. In January. And it’s snowing outside.

Why? And where are you getting these strawberries? And what are they costing you? Because they’re certainly not locally harvested in January. Not in the northern hemisphere.

Strawberries are all about spring. Spring. Time. Add roasted butternut squash and warm lentils to your winter salad, maybe with some goat cheese. But save the strawberries for strawberry season.

Speaking of strawberry season, the featured photo is of some of my just-picked strawberries from last year. I especially love the smaller, wild strawberries because of their sweetness and almost perfume-like quality. But you won’t find me putting any of my garden-ripened berries in vinegar or vodka. I like them just picked, warm from the sun, even if there’s still a little dirt on them.

Store-bought berries are good for infusing vinegars and vodkas. As long as you can taste them and you know they’re sweet. A strong aroma is usually a good indication of their ripeness as well.

And just as an aside, the strawberry vodka I made last spring is my most favorite infused vodka I’ve ever made. Check it out if you’re interested; there’s still time.

But back to vinegar, I have actually never flavored my own vinegars. I typically add the flavorings when I make vinaigrettes. But in the spring, along with some fresh strawberries on a salad, I decided the layered effect of having a strawberry-infused vinegar was a must this year. Especially when just seasoning a simple salad with only oil and vinegar. No garlic, or mustard or other strong flavors to impede the deliciousness of strawberry.

I bought a quart of good strawberries, gave them a slight rinse, then let them drip dry on a towel. I thought about mashing or even blending the strawberries to a pulp, but since I wanted the resulting vinegar to be clear, I decided to simply slice them.

I placed the slices in a clean bottle with a wide neck, and added no more than 1 teaspoon of white sugar. Then, using a funnel, I poured white balsamic vinegar into the jar. I used 2 – 8.5 ounce bottles for the quart of strawberries.

After giving the closed jar a gentle shake, I placed the jar in my pantry, and decided that one week should be sufficient, but I’ll give the vinegar a taste to see if a week is a substantial amount of time first. Stay tuned if you’re interested!


Just in case you’re wondering, I chose a white balsamic instead of the traditional dark-brown color. I am a huge fan of balsamic vinegar – the aged and the less aged both. But they are brown. And this is just my personal opinion, but I have never liked the look of, for example, a pasta salad tossed with balsamic vinegar. It’s just not pretty. Since I wanted to use the strawberry vinegar for more than just my one salad in this post, I wanted it pink instead of brown.

If you don’t love the sweetness of a white balsamic vinegar, simply use an apple cider vinegar, white wine vinegar, or a sherry vinegar.

23 thoughts on “Strawberry Vinegar

  1. This is a great post Mimi. Who’s even in the mood for a salad topped with strawberries in January?? Your strawberries look gorgeous as does the strawberry vinegar. Can’t wait to make this!

    Like

  2. Mimi, I so agree with you about eating seasonal foods. This is a simple way to start achieving balance in your diet and these days since we can get anything from anywhere anytime, we lose this almost too easy way of creating health. I am very interested in your strawberry vinegar taste test in one week! Love that you sliced instead of pureed to keep the color light too. I think I’ll grab some white balsamic and start some vinegar too!

    Like

  3. I made a strawberry vinegar sauce a couple of weeks ago, and it was phenomenal. The tartness of the vinegar made the sauce a great topping for vanilla ice cream.

    Like

  4. ahh this reminds me of my inner monologue at my work’s canteen. “Why are you adding pickles or mayo to everything, you crazy Dutchies!!” Makes me nuts.

    But this, this I would eat.

    Couldn’t agree with you more about the seasonal stuff!

    Like

  5. I’m with you on the seasonal items. The co-op is offering local organic apples. I can’t quite figure that one out as apples don’t get harvested until autumn! But I’m really glad strawberries are in season. 😊

    Like

Please... write something!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s