I really love salads. Really, really love them. I don’t write about them often enough but I’ve got some deep salad love. Green, pasta, grain, potato… I love them all. You know, just spare me the mustard & blue cheese. Blech.
June canning for the Can Jam was berries, chosen by Well Preserved. Strawberries, blueberries, blackberries, raspberries, gooseberries, mulberries, serviceberries… mmm, I also love berries. The only berry truly in season in Seattle, however, is strawberries.
Ok, so I love salads and berries. I also love vinegar. That is a lot of love!
Enter: Strawberry Vinegar
True. You likely don’t need to put vinegar through the canning process. But it should last longer. So I will. This is easy-peasy!
Peppery Strawberry Vinegar
- 4-5 cups of cut strawberries
- 4-5 cups of apple cider vinegar (you could also use white/red wine vinegar though I am guessing the red might mask the berries a bit)
- some smashed & whole peppercorns (optional if you don’t want a bit of kick)
- a bit of crushed red pepper flakes (again, optional)
- Put berries and 1 cup of vinegar in a glass bowl and mash it up a bit.
- Pour in rest of vinegar
- Stir in pepper flakes and peppercorns.
- Cover tightly in either the bowl (or place in large jar to cover tightly) and place it in a cool dark place for up to 4 weeks.
- You’ll want to stir it every few days and taste it once a week or so until you like how it tastes.
- Strain vinegar through cheesecloth without squeezing.
- Heat vinegar to 190°F.
- Pour hot vinegar into prepared canning jars with ¼ inch head space.
- Follow proper canning instructions and process for 10 minutes.
Yield: approx. five 8-ounce jars.
I haven’t processed the vinegar yet as it is still in the hanging out in the dark phase, but I’ll write more about it when it is done.
I can’t wait to try it on a spinach salad with sliced strawberries, toasted pine nuts and goat cheese.
Stay tuned in a few weeks for how it turned out!
Other Bits of Strawberry-ness:
“Grow & Resist Confiture“: I just started this layered berry-sugar-booze loveliness with strawberries and rum and will be adding to it as berries come into season.
Strawberry liqueur: I had a bit of grain alcohol leftover from making Rhubarb Liqueur last month so I’ve now got this soaking. Idea is the same – infuse the alcohol with fruit for several weeks, strain and add simple sugar. Store in freezer and drink straight up or mixed with club soda etc. Like a limoncello. Strawberry Mint Sparkler anyone? Yes please!