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Plant-based food blogger Carleigh Bodrug—author of the cookbook PlantYou—infuses strawberry tops (what's left when you trim the fruit) in vinegar to create a lovely homemade strawberry vinegar. The recipe is part of her "Scrappy Cooking" series, which focuses on transforming common food scraps into delicious recipes that don't break the bank.
Her favorite way to use the vinegar is in a strawberry and broccoli salad. After she removes the florets for the salad, she saves the broccoli stems to make two more Scrappy Cooking recipes: Crunchy Broccoli Stem Fries and Low-Waste Pesto Pasta Salad, made with her Strawberry Top Vinegar.
Ingredients
- ½ cup strawberry tops (what's left when you trim the fruit)
- 2 cups white vinegar of choice, such as white wine vinegar or all-purpose white vinegar
Yield
Serves: Makes 2 cups
Preparation
Place the strawberry tops in a sealable jar with a 3- to 4-cup capacity, then cover with the vinegar. Seal the jar and allow to rest at room temperature for at least 2 days.
Transfer the strawberry vinegar to a sealable bottle, discarding the tops. Store and use as you would regular vinegar.