- Place the strawberries, balsamic vinegar, and 15 mL (1 tbsp.) of honey in a food processor. If using cider vinegar, use 45 to 60 mL (3 to 4 tbsp.) of honey instead.
- Pulse for a short time and make sure the mixture maintains some texture. (If you don't have a food processor, use a masher).
- Let stand at room temperature for 1 hour.
- Filter using a strainer lined with two layers of cheesecloth.
- Discard strawberries and transfer the vinegar to a jar. Store in the refrigerator for up to 1 month.
- Shake vinegar well before each use.
Suggested use: Prepare vinaigrette by mixing fifty-fifty the strawberry vinegar with some olive oil, and some salt and pepper to taste. Serve over a salad of arugula, baby spinach, strawberries, toasted almonds, and shaved Parmesan or feta cheese.
...and even more uses!
Use strawberry vinegar to deglaze chicken or duck cooking juices, or even to add flavour to a beet salad or gazpacho.
Tip: For fuller flavor, avoid refrigerating strawberries if you'll be using them the same day. Wash only when you hull them. Water penetrates the berries which can cause them to spoil more quickly. Pat strawberries dry if necessary.