Homemade Strawberry White Wine Vinegar Recipe

strawberries in a bowl and sugar
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Prep: 15 mins
Cook: 0 mins
Steep: 48 hrs
Total: 48 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
75 Calories
0g Fat
13g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 75
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Protein 1g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Making your own homemade fruit infused vinegars is easier than it sounds at first. In fact, all it takes is three ingredients and a little patience. Having a couple of bowls, a fine sieve, and a few pieces of cheesecloth wouldn't hurt either.

Store-bought fruit-infused vinegars tend to have a heavier flavor and thicker consistency due to the cooked fruit most producers use. But this strawberry vinegar recipe uses fresh strawberries and crisp white wine vinegar to make a lighter, fresher vinegar.

Use your strawberry infused vinegar on fruits, salads, or in a vinaigrette. We love using it as a dressing on a fresh summer salad of baby spinach, fresh strawberries, toasted almonds, goat cheese, and fresh basil.

Or try it on a traditional Caprese salad of buffalo mozzarella, fresh tomatoes, and basil for a bit of a twist. The best part? This strawberry vinegar keeps in a dark, cool place indefinitely so you can have a taste of fresh summer strawberry all year-round.


  • 1 pint strawberries (washed, hulled, and sliced)
  • 2 cups vinegar (white wine*)
  • 2 tablespoons sugar

Steps to Make It

  1. Gather the ingredients.

  2. In a medium-sized bowl, stir together the strawberries, the vinegar, and the sugar.

  3. Let the mixture stand, covered, at room temperature for 2 days.

  4. After two days, discard the strawberries with a slotted spoon and strain the vinegar through a fine sieve lined with a triple thickness of rinsed and squeezed cheesecloth into a bowl.

  5. Transfer the strained vinegar to a bottle with a tight-fitting lid and use it in salad dressings and marinades.


  • This fresh and fruity strawberry white wine vinegar keeps in a dark, cool place indefinitely.

Recipe Source: Best of Gourmet: 1990 Edition (Condé Nast/Random House).Reprinted with permission.