I had some fresh raspberries hanging around the fridge and thought it would be a good idea to use them up before they had to go to the compost bin. I wasn’t really feeling baking or cooking that day (shocking!) so I tried something easy.
In a clean glass canning jar I mixed the berries along with some apple cider vinegar and let it sit in the fridge for about 6 days.
After the 6 days that I let the vinegar steep, I drained the raspberries out using a fine sieve and dumped the liquid back in the jar and can be stored on the shelf like any other vinegar.
I was quite impressed with the gorgeous ruby red color that the liquid took on very quickly! So far I’ve only used my vinegar in a salad dressing. What else could I use it for?
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Very nice blog you have and Congrats on the foodie blogroll!
Wow! I have got to try that. I’d love having that in my salad dressing. I came across your site on the foodieblogroll and I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!