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I first discovered homemade fruit-infused vinegars years ago and have been hooked every since! Strawberry is my favorite, however you can play around with different fruit combinations. Warming the vinegar draws out even more flavor from the fruit and speeds along the infusion process. Store in a cool, dark place for up to 3 months. Refrigeration is highly recommended and can extend the freshness and quality for up to 6 months.


Recipe Summary test

5 mins
5 mins
3 days
3 days
1 cup


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat vinegar and sugar in a small saucepan to just below boiling. Stir until sugar is dissolved.

  • Place strawberries in a sterilized pint jar and lightly press with a muddler or the back of a spoon to release a bit of juice. Pour in vinegar and wipe the rim with a clean cloth. Seal and let sit in a cool, dark place until flavors develop, about 3 days. Shake jar gently once a day. Infuse longer for a more concentrated flavor.

  • Strain the infused vinegar into a sterile bottle or jar through a cheesecloth or coffee filter. Seal.

Cook's Notes:

You can substitute white wine vinegar for the rice vinegar, however regular white distilled vinegar isn't recommended because of it's sharp and acidic taste that will overpower the fruit.

Make sure to use sterilized jars to prevent mold or fermentation from occurring. Discard if any signs of mold, bubbling, or cloudiness appear.

Nutrition Facts

5 calories; protein 0.1g; carbohydrates 1.3g; sodium 0.1mg. Full Nutrition