Raspberry vinegar

[MikA]

Method:

1 one bottle best quality white wine vinegar;
1 empty bottle of same size - screw top;
Empty vinegar into jug and sterilize both bottles using home brew sterilizing tablets or 10 minutes in oven at 100'C as for jam jars;
Raspberries; - washed;
Fill empty bottles with raspberries;
Pour the wine vinegar over the raspberries to fill the bottles (should be about half in each);
Leave for 2 -3 months in a dark place or it will go brown;
Shake occasionally if you like:
Decant vinegar off raspberries into a jug:
Discard raspberries:
Wash bottles and use one to store the vinegar.

My wife has stored this for a long time in a dark cupboard, but you will probably use it within 6 months or less.

To use:

Mix 1 part vinegar to 2 parts of an oil of your choice as required for immediate use.

You can also add chopped herbs, pepper or honey to this mix for variety.

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Alternative method.

1 Macerate the raspberries in white wine vinegar for up to a week;
2 Filter through muslin;
3 Pasteurise the liquid in a Kilner jar using a method of your choice.

My wife's comment is that you don't get such a good flavour doing this.

[PLUMPUDDING]

Thanks MikA - I was wondering what to do with the next lot of raspberries for a change. I've never tried raspberry vinegar before.