• Cooking Time: 10 minutes
  • Servings:
  • Preparation Time: 4 days


  • 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.
  • Strain.
  • Add sugar to taste.
  • Bring slowly to boiling point.
  • Boil 10 minutes.
  • Skim.
  • Strain into sterilized bottles and cover.


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

Author Credit: Jean Lesem

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