Ingredients

1 c. fresh or frozen raspberries
2 c. white vinegar

Instructions

Rinse and drain raspberries, removing any bad berries. Place into an empty pint or quart sized canning jar or other jar that has an airtight lid.

Pour in the vinegar and cover with a lid. Place in your pantry cupboard for 2 weeks. The raspberries will slowly lose their color, turning white when the vinegar is done.

After 2 weeks, remove the jar from the cupboard and strain the vinegar through a fine mesh strainer. Discard the raspberries, pour the vinegar back into the jar and it is ready to use. The original recipe says that you can store the vinegar in your pantry for up to 1 year, or you can store it in your refrigerator.

MY NOTES

salad dressings