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Strawberry Vinegar

A vinegar infused with ripe strawberries, made by steeping fruit in wine vinegar and repeating the process.

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

Ingredients

Directions

Steep the strawberries

  1. Place the strawberries 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 refresh

  1. 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 the process after 3 days, using slightly fewer strawberries.

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
Supply the fruit flavour, aroma and colour that the vinegar takes up during steeping.
White wine vinegar
Acts as the solvent that extracts flavour from the fruit and adds sharp 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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