Raspberry Vinegar
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Raspberry Vinegar
This vinegar takes four days to prepare and is better if you let it stand for a week or two before using.
3 quarts raspberries
1 quart vinegar
sugar
Wash one quart raspberries; drain well. Place in a glass jar or crock and pour in the vinegar; let stand one day.
On the second day, strain off the vinegar onto a second quart of fresh raspberries. Let stand overnight.
On the third day, strain off the vinegar again and pour it over the third quart of raspberries.
On the fourth day, strain off the vinegar again. Add 2 cups of sugar to each pint of vinegar mixture, place in a pan and bring to a slow simmer. When it is scalded through, place in jars and seal while still hot.
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| Phyllis Serbes |
