Raspberry Vinegar

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READY IN: 72hrs
SERVES: 50
YIELD: 3-4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the raspberries. Place into a bowl with some of the vinegar. Crush well with your hands.
  • Add the remaining vinegar to well cover with a pinch of salt and set aside for two-four days.
  • When ready to bottle, filter through a double or triple layer of cheesecloth, store for a year, ready immediately.
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