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Strawberry Vinegar, Op Delicious Flavour

A vinegar made by steeping strawberries in fine pale white wine vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Strawberry Vinegar, Op Delicious Flavour

Ingredients

Directions

Infuse

  1. Remove the stalks from the strawberries and place them in a large glass jar or wide-necked bottle.

  2. Pour 1½ pints of fine pale white wine vinegar over the strawberries.

  3. Cover the jar with thick paper and let it sit for 3 to 4 days.

Strain and renew

  1. Afterward, pour off the vinegar and strain it through a jelly bag or cloth to remove the strawberries.

  2. Replace the strawberries with an equal weight of fresh strawberries and pour the vinegar over them.

  3. Repeat this process after 3 days, using slightly fewer strawberries each time.

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. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 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

Ripe strawberries
Provide the main fruit flavour and aroma that the vinegar takes up during steeping.
White wine vinegar
Acts as the solvent that extracts flavour from the fruit and supplies the sharp acidity.

The step that matters

Covering the jar while steeping. A thick paper cover keeps dust and fruit flies out while still letting the jar breathe, so the vinegar can steep safely without spoiling over the several days of infusion.

“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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