Categories : sauces & marinades
1 1/2 pints strawberries
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper, fresh ground
1 pint vinegar
1 pound white sugar - if using spirit vinegar
1/2 pint thin honey - if using wine vinegar
Sort through the strawberries, hulling and discarding any that are damaged. Wash if necessary.
Bring the fruit, S&P, and vinegar to a boil then steep in the vinegar for about one week, stirring daily. You may wish to use your refrigerator or ice box.
Strain the mix through a muslin into a stainless steel pan. Add the sugar and honey and stir while bringing again to the boil, allow to cool; bottle and store in a cool dark place.
Frozen soft fruits are entirely suitable for this recipe. Blackberries may be substituted although I would reduce the quantity a little.
Description: "A rich vinegar, and an ideal way of coping with a glut of strawberries, it matters not if the fruit is over ripe, that is to be preferred, but it shouldn't be rotten. Supermarket supplies are unsuitable."
