Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Raspberries |
| Peel of 1 lemon rind- sliced | |
| ⅛ cup | Sugar |
| 2 cups | White vinegar |
Put raspberries into a sealable bottle, size may vary as recipe is flexible, but ½ liter is best. Add lemon peels. Use a funnel to add sugar and vinegar. Cork or close bottle. Shake. Let sit one week.
Variations:
If using fresh herbs (basil, chives, etc.) in place of raspberries also substitute 1 teaspoon salt for sugar.
Converted by MC_Buster.
NOTES : Recipe Courtesy of Bari Lynn, author, Eclectic Living Recipe by: IN FOOD TODAY SHOW #INK098 Converted by MM_Buster v2.0l.