Homemade Raspberry Vinegar Recipe
Learn how to make old fashioned raspberry vinegar from scratch!
Yield: 5 cups
Equipment
- 1 half gallon jar (2 litres)
- 4 quart bowl
- cotton straining cloth
- cloth cover
- rubber band
Materials
- 4 pounds ripe raspberries (1814g)
- 6 cups water
Instructions
- Place ripe raspberries in a half gallon jar, filling to the shoulder.
- Cover berries with water, filling also to the jar's shoulder.
- Pop a lid into place and either place the jar on a plate and push to the back of the kitchen counter or place in fridge for the infusion process.
- If left on the kitchen counter, break the seal daily for 6-10 days. Refrigerated? Just let it sit for 6-10 days.
- When the juice is bright red, line a bowl with a cotton cloth.
- Pour the jar's contents into the bowl and knot the 4 corners of the cloth together.
- Hang where juices can drip into the bowl below and leave for about 1 hour.
- Rinse infusing jar and pour raspberry juice back into it.
- Cover the mouth with fabric, paper towel or a coffee filter and fasten down with a rubber band to keep fruit flies out.
- Leave it to ferment for 21-28 days.
- Test for a finish by sealing up some of the vinegar in a small jar with a tight fitting lid. Leave out at room temp for 3-4 days and break the seal. If no puff of air was released, it's ready to be bottled and stored.
- Bottle in a jar with a plastic lid or a jug or bottle with a cork or plastic lid.
- Store in a dark place for up to 1 year.
