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Strawberry Vinegar

A preserve made by steeping ripe strawberries in vinegar, then sweetening and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Strawberry Vinegar

Ingredients

Directions

Infuse the vinegar

  1. Place the strawberries in a large bowl and cover them with vinegar.

  2. Let the mixture stand for 3 to 4 days.

  3. Drain the vinegar through a jelly bag.

  4. Pour the vinegar over the same quantity of strawberries and strain again.

Sweeten and bottle

  1. For every pound of liquid, add 1 pound of sugar and mix well.

  2. Bottle the mixture and let it stand covered (not corked) for one week.

  3. After a week, cork the bottles tightly and store in a dry, cool place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the fruit flavor and aroma that the vinegar draws out and carries.
Vinegar
Extracts the strawberry flavor and acts as the preserving liquid for the finished syrup.
Sugar
Sweetens the vinegar and balances its acidity.

The step that matters

Straining the vinegar through the jelly bag. Fruit solids left in the vinegar can ferment or spoil during storage. Draining cleanly and straining a second time keeps the liquid clear and stable.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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