Makes about 2 cups
Punnet Full of Strawberries (hulled and sliced)
1 Pint White Wine Vinegar
2 Tbsp Sugar
In a glass bowl stir together the sugar, vinegar and strawberries till sugar dissolves. Cover, and leave to stand for 2 days at room temperature.
Using a slotted spoon, separate the strawberries from the vinegar.
Discard strawberries. Sieve the vinegar through a thick peice of dampened cheesecloth into another bowl. Transfer the vinegar to a clean dry bottle with a tight fitting lid or cork cap and store in a dark place. Can be used immediately and will keep indefinitely. Use with salad dressings.