2 pints raspberries
1 pint mild white vinegar
About 4 C sugar
Crush 1 pint berries in bowl.
Cover with vinegar.
Cover bowl with plastic.
Let stand at room temperature 2 days.
Strain through doubled cheesecloth.
Pour over remaining berries, also crushed.
Let stand 2 days.
Add sugar to taste.
Bring slowly to boiling point.
Boil 10 minutes.
Strain into sterilized bottles and cover.
Pairs Well With
Yield: About 1-1/2 quarts.
Use 2 to 3 tablespoons in large glass of iced water for a cooling beverage.
For flavor variation, try half-and-half mixture of raspberries and strawberries.
Recipe from Jean Lesem’s The Pleasures of Preserving and Pickling (Alfred A. Knopf).
Photo of Sweet Raspberry Vinegar by Taste of Home: http://www.tasteofhome.com/recipes/sweet-raspberry-vinegar