Preparation

1

Step 1

Sort the strawberries, rinse and drain. Remove the calyx and quarter the fruit. Shake out the elderflower umbels. Put the rose petals in a glass (e.g. 1575 ml WECK jar) and pour in the vinegar. Seal with a glass lid, preserving ring and preserving clips. Let it infuse for a week, keeping it cool and dark. Strain the vinegar through a sieve and pour it into a prepared bottle (e.g. from WECK), close it. It tastes good with fresh wild herb salads.

For the recipe, you'll need:

Ingredients

Portions

1

Food

  • 40.0 g Strawberries
  • 5.0 Elderflower umbels
  • A few leaves from an untreated fragrant rose
  • 500.0 ml Apple cider vinegar