• Cooking Time: 10 minutes
• Preparation Time: 4 days
• 2 pints raspberries
• 1 pint mild white vinegar
• About 4 C sugar

1. Crush 1 pint berries in bowl.
2. Cover with vinegar.
3. Cover bowl with plastic.
4. Let stand at room temperature 2 days.
5. Strain through doubled cheesecloth.
6. Pour over remaining berries, also crushed.
7. Let stand 2 days.
8. Strain.
9. Add sugar to taste.
10. Bring slowly to boiling point.
11. Boil 10 minutes.
12. Skim.
13. 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