- 1 cup fresh (or frozen thawed slightly) raspberries
- 2 cups white vinegar
Thoroughly wash fresh raspberries under running water. Using the back of a spoon, bruise raspberries slightly and place in a sterilized jar.
In a medium saucepan, heat vinegar over medium heat to 190*. Pour hot vinegar over raspberries and cap tightly. Allow to stand in a cool, dark place for 2-3 weeks.
Strain vinegar through a double layer of 100% cotton cheesecloth or clean coffee filter, discard seeds and solids. Pour vinegar into a clean, sterilized jar. Seal tightly and store up to 2-3 months in a cool location or 6-8 months in the refrigerator.