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Strawberry Vinegar

A homemade vinegar made by fermenting ripe strawberries with cider vinegar and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Strawberry Vinegar

Ingredients

Directions

Infuse the vinegar

  1. Combine 4 pounds of very ripe strawberries with 1 quart of cider vinegar in a covered container.

  2. Let the mixture sit for 3 days.

  3. Drain the mixture through a jelly bag.

  4. Pour the liquid over the same quantity of fresh strawberries.

  5. Repeat the process after another 3 days.

Sweeten and bottle

  1. For every pound of liquid obtained, add 1 pound of loaf sugar.

  2. Bottle the mixture.

  3. Let it sit for a week.

  4. Cork tightly and store in a dry 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. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

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

  3. Cider + sugartop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Strawberries
Supply the fruit flavour and colour that the vinegar takes up during steeping.
Cider vinegar
Extracts the strawberry flavour and acts as the sharp, acidic base of the syrup.
Loaf sugar
Sweetens the vinegar and balances its acidity.

“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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