Recipe by mollypaul
This vinegar is not only good for you being very high in vitamin C, it is also very tasty in sweet and sour sauces, marinades, and salad dressings for sweetish ingredients such as apple and cabbage slaw. Rose hips are best picked after the first frost, slightly soft and vivid in color. When harvesting rose hips, make sure the bushes haven't been sprayed with chemicals. Steeping time not included in preparation time.
Directions See How It's Made
- Wash rose hips and crush very well in a bowl.
- Place in a clean glass jar and cover with vinegar.
- Cover and allow to steep for a month away from direct light or heat.
- Strain the vinegar through a paper coffee filter or clean muslin cloth to get out the seeds and little hairs (highly irritating).
- Transfer your rose hip vinegar to a clean bottle, cap or cork, and store in a cool dark place for up to 6 months.