2 cups raspberries
2 cups white or wine vinegar
Wash 2 cups fresh raspberries in
clean water. Bruise raspberries lightly and
place in sterilized quart jar. Heat vinegar to just
below boiling (190 F). Pour over
raspberries in jar and cap tightly. Allow to stand
two to three weeks in cool,
dark place. Strain vinegar, discarding fruit. Pour
vinegar into a clean sterilized
jar. Seal tightly and store in the refrigerator.
Makes 1 quart.
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