Strawberry Infused Vinegar & Summer Mocktails
(Makes 40 1tbsp servings)
-1 1/2 cup organic strawberries, cut into quarters. You can even include the green tops!
-2.5 cups unpasteurized apple cider vinegar (with the "Mother"), or a little more if needed to cover strawberries
-Optional: replace ½ cup of the strawberries herbs like rosemary, basil or mint.
-1 quart jar
-An additional quart jar or a 32 ounce glass bottle
-Wash jar and lid thoroughly with hot water and soap.
-Wash and cut strawberries into quarters. Add them into your jar along with the optional herbs. -Cover strawberries with the apple cider vinegar, leaving 1/2 inch of space between the liquid and top of lid.
-Before placing the lid on the jar, cut a square piece of parchment paper to place on top of the jar before you screw the lid on. This prevents the lid from rusting due to the acidity of the vinegar. Label the jar with the date and the contents.
-Place jar in a cool (ideally dark) area that is out of direct sunlight and allow to infuse for 2-4 weeks. Agitate (aka shake) the jar every few days to prevent mold growth.
-After the vinegar is infused to your liking, strain out the strawberries and pour vinegar into another clean jar or bottle. Label and store in the refrigerator
Note: If your strawberry vinegar starts to mold at any time, or show signs of fermentation such as bubbling, cloudiness or sliminess, discard the product.