Total Time
10mins
Prep 5 mins
Cook 5 mins

This comes from my Low Carb Cookbook. Posting for ZWT3. Try it with the Arugula and Pea Salad. I see no reason why you couldn’t try this with other berries… raspberries or blackberries for example.

Directions

  1. In a medium saucepan combine strawberries and vinegar. Bring to a boil.
  2. Reduce heat, simmer, uncovered for 3 minutes. Remove from heat.
  3. Pour the vinegar-berry mixture through a fine-mesh strainer; let the liquid drain into a bowl.
  4. Discard the berries and transfer vinegar to jar or bottle.
  5. Cover tightly with a non-metallic lid. Chill for at least 1 hour. Store in the refrigerator for up to 6 months.

Reviews

(1)
Most Helpful

great we tried it on tuna steak with a touch of lemon.

Earl June 10, 2007

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