Raspberry Vinegar Recipe (2024)

I used strawberries and the vinegar did not fully cover them. I noticed mold in day 1 or 2. Let them sit foe Bout 3 1/2 days and mold all over top of strawberries and vinegar. I was afraid to continue with the recipe. Should mold be expected?

My grandmother made this; I remember working with her in her amazing 1920s kitchen, and the tart scented steam as we poured the mash into the strainer.
Raspberry Vinegar was a treat only available at her house, and the memory of it brings the sounds of cicadas in the big elm trees, the clink of ice cubes, and the scent of her back in a most delicious way.

This is one confusing recipe: how much is 1 1/2 quarts of raspberries? As I figured it wouldn't be too critical to have a few raspberries less or more - I ended up putting all the fresh raspberries I picked (536 Grams) in a jar and covered it generously with apple cider vinegar (750 ml, 1 bottle). Following the comments, I reduced the sugar. 750 ml vinegar would have called for (approx.) 750 grams of sugar. I tried with 500 grams and I think it is delicious! Great recipe! Thanks.

The results are excellent. I grow many more raspberries than I can use in jam and baked goods so this is the perfect way to use/preserve them. The recipe is a process. The worst part is straining the macerated berries and vinegar. It's just messy and gloopy.

I finally made this. I remember reading about it in James Beard American Cookery (I think that's the name) in 1973! I LOVE making things from scratch. This is delightfully refreshing and light. I think it's probably quite adaptable/adjustable. I used part organic Bragg, part Heinz apple cider vinager. I didn't have quite enough raspberries so I used some Marionberries. Yummers.

This is so unbelievable. It’s my first time making it. Someone gave me a bottle of wine I didn’t like, so I followed the Red Wine Vinegar recipe here and fermented the red wine for 4 months. I crushed the raspberries in the liquid before macerating so everything was covered and no mold would form. I let it sit the full 3 days, and reduced the sugar by a third. It’s still plenty sweet, I could drink it every day.

Based on the notes, I refrigerated the mixture to macerate. The result is delicious. Making it did use up several pots (sterilizing the jars) and bowls, so just be prepared for some clean up.

Has anyone tried substituting honey for sugar? Christine

I have made this recipe every year since it appeared in July, 2010. In the second year, I cut way back on the sugar, and that was a mistake - the syrup was a bit too acidic and was quite thin. I still cut back on the sugar just a bit. I give bottles of this as gifts, and each year my mother reminds me that it’s time to bring her some. I’m tempted to make it with black raspberries and often wonder how well it would work with other types of vinegar.

Also, for the love of all that is holy, do all your prep—mixing, straining, bottling—in the sink!

This is a lovely recipe, but the proportions seem off, perhaps because I use store-bought (thus sweeter?) raspberries. Here's how I make it:Eight 6oz. clamshells of raspberriesOne 16.9oz. bottle of red wine vinegar3 cups of sugarI also believe the cheesecloth is unnecessary; a fine-mesh strainer alone kept all solids out.

My grandmother made this; I remember working with her in her amazing 1920s kitchen, and the tart scented steam as we poured the mash into the strainer.
Raspberry Vinegar was a treat only available at her house, and the memory of it brings the sounds of cicadas in the big elm trees, the clink of ice cubes, and the scent of her back in a most delicious way.

I used strawberries and the vinegar did not fully cover them. I noticed mold in day 1 or 2. Let them sit foe Bout 3 1/2 days and mold all over top of strawberries and vinegar. I was afraid to continue with the recipe. Should mold be expected?