Strawberry Vinegar
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This homemade strawberry vinegar is a vibrant addition to any kitchen cupboard, offering a sophisticated balance of sweetness and acidity. By steeping fresh, seasonal berries in a blend of white wine and rice vinegars, you create a versatile infusion that captures the essence of summer. It is an excellent low-sugar option for those looking to add a burst of fruity flavour to their cooking without relying on heavy syrups or shop-bought dressings.
Deeply aromatic and beautifully coloured, this infusion works wonderfully as a base for a light vinaigrette or drizzled over grilled chicken and roasted vegetables. It also makes a refreshing shrub when topped with sparkling water and plenty of ice. This simple recipe can be prepared well in advance, as the flavour continues to develop while it rests in the fridge.
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Ingredients for Strawberry Vinegar
450g strawberries, hulled, quartered
240ml white wine vinegar
120ml unseasoned rice vinegar
60ml sugar
A sieve lined with cheesecloth or a coffee filter, clean glass jar
How to make Strawberry Vinegar
Combine 450g strawberries, hulled, quartered, 240ml white wine vinegar, 120ml unseasoned rice vinegar, and 60ml sugar in a large glass jar. Cover and chill 1–2 days. Strain through a sieve lined with cheesecloth or a coffee filter into a clean glass jar. Cover and chill.
Strawberry vinegar can be made 3 months ahead. Keep chilled.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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