6 c Raspberries
-Heinz Natural If Available)
1 qt Distilled White Vinegar (
1/2 c Sugar
Place the berries in a large container. Bring the sugar and vinegar
to a boil and pour over the berries. Stir and cover. Cool and
refrigerate for 30 days. To process, strain the liquid through a
piece of cheesecloth into a large pot. Bring to a boil and simmer
for 5 minutes. Remove from the heat and pour into hot sterilized
jars, cover and seal. Yield 1 Quart. NOTE: This vinegar needs to sit
for 30 days to attain its full body and flavor. Serve with salads, as
a marinade for meats, poultry, or fish, or for something unusual
sprinkle over french fried sweet potatoes. Try using the vinegar in
salad dressings.
