I love discovering new ways to make my own ingredients at home and have been making this fruit vinegar for years. It's sugar-free and preservatives-free and very easy to make. You just need to be patient - it takes 14 days, but trust me, it's worth it!
Unlike making infused oils, where there are some safety issues, it's usually safe to make fruit vinegar or Infused Home-made Ghee. However, I would recommend you store your vinegar in the fridge to keep it fresh and fragrant.
There are several health benefits of fruit vinegar:
- It contains antioxidants and phytochemicals that protect cells from free radical demage and bacterial growth.
- It helps with absorption of calcium from foods other than dairy which is especially useful to lactose intolerant individuals.
- It increases insulin sensitivity and may help people with diabetes.
It's great for salad dressings and marinades. If you are wondering how and where to use home-made vinegar, have a look at Grilled Chicken & Blackberry Salad.
Nutritional values per 100 ml / 3.4 fl oz:
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1 serving / 1 tablespoon = 0.99 g net carbs
Ingredients per small bottle:
- 1 bottle white wine vinegar, organic (350 ml / 11.8 oz) I used Organic white wine vinegar from Aspall
- 1 cup fresh fruit such as raspberries, blueberries, blackberries, cherries, strawberries, etc. (150g / 5.3 oz)
Note: If you prefer a sweeter taste, add a few drops of stevia just before you use it (e.g. 2-3 drops per tablespoon of fruit vinegar before you add it into a salad). When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- jar with sealable lid
- cheesecloth for filtering the liquid
- small glass bottle with lid (~ 350 ml / 11.8 fl oz)
- Rinse and drain the fruit on a paper towel.
Note: Keep in mind that if you are using cherries, you will need to halve and pit them. Strawberries and blueberries need to be cut in half. Raspberries and blackberries can be used whole.
- Place the fruit into jars with sealable lid.
- Pour the white wine vinegar into the jar.
- Close the jar and store in dark, cool place to infuse for at least 14 days.
- After 2 weeks, the vinegar will get a beautiful color, while the fruit will look quite dull. The vinegar has absorbed all the colour and fragrance.
- Put a cheesecloth on top of a strainer and place it over a jar or bowl. Pour the liquid into the strainer.
- Transfer the vinegar into an air-tight bottle and cover with a lid. Store in the fridge for up to 6 months.
Note: I usually discart the fruit. However, it's edible and can be stored in the fridge. I'm not crazy about this type of "pickled" fruit, but you might want to try and see if you like it.
Apart from using fruit vinegar in your kitchen as food condiment, you can also make environmental-friendly, chemicals-free all-purpose citrus cleaner.
Whenever you use lemon, lime, orange or other citrus fruit, reserve the peel and keep it in the fridge until you have a full jar. Then, add vinegar and follow the steps in this recipe. It's an amazing way to reuse citrus peels instead of wasting them. Dilute it with water, transfer into a spray bottle and use for cleaning kitchen surfaces, bathroom or even glass!