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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This comes from my Low Carb Cookbook. Try it with the Arugula and Pea Salad. I see no reason why you couldn’t try this with other berries… raspberries or blackberries for example. Ingredients:
1 cup strawberry, chopped |
1 cup cider vinegar |
Directions:
1. In a medium saucepan combine strawberries and vinegar. Bring to a boil.
2. Reduce heat, simmer, uncovered for 3 minutes. Remove from heat.
3. Pour the vinegar-berry mixture through a fine-mesh strainer; let the liquid drain into a bowl.
4. Discard the berries and transfer vinegar to jar or bottle.
5. Cover tightly with a non-metallic lid. Chill for at least 1 hour. Store in the refrigerator for up to 6 months.
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