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A bottle of finished, red raspberry vinegar
4.5 from 2 votes

Old Fashioned Raspberry Vinegar

A traditional, fermented raspberry vinegar recipe!
Keyword: fermented berry recipe, fermented fruit, fruit vinegar recipe, raspberry recipe
Author: Autumn


  • 1 quart (litre) glass jar
  • a cloth cover
  • Rubber band or string


  • 7-8 C fresh raspberries


  • Harvest ripe raspberries until you have enough for the task at hand.
  • Pick over your harvest, removing leaves, twigs or bugs.
  • Place part of the clean raspberries in a quart jar, filling 3/4 full.
  • Add chlorine-free water until the berries are just covered.
  • Cover with a lid to keep dust and fruit flies out.
  • Leave the jar to rest at the back of your counter for 3-4 days.
  • Strain out berries, keeping the red liquid.
  • Fill the jar with berries once again.
  • Pour the infused berry liquid over and let it sit for another 3-4 days.
  • Strain. You can repeat the infusion process 1 more time or start fermenting the liquid.
  • When you're ready to ferment, pour the liquid into a quart glass jar.
  • Cover with a cloth, paper towel or coffee filter.
  • Fasten your cover into place so that fruit flies cannot get in.
  • Wait for several weeks, then check for bubbles on the side of your jar as a confirmation that the yeasts are working.
  • If pink froth appears on the surface of your juice, skim it off.
  • Let the juice continue to ferment until it begins smelling like vinegar (approx 6-8 weeks in total).
  • When you think the vinegar is ready, test by sealing some up in a bottle or jar.
  • Let sit for 2-3 days at room temperature before breaking the seal.
  • If there is a release of CO2, let it ferment for another 2-3 weeks. Retest until there is no release when you break the seal.
  • Bottle the vinegar in a food grade container and store for up to 2 years.