Adapted from: Shari's Berries
Serves: 1-2 pints (250 g to 500 g berries)
Prep time: 5 minutes
Rest time: 10 minutes
120 ml (1/2 cup) apple cider vinegar
700 ml (3 cups) cool tap water
250-500 g (1-2 pints) fresh strawberries
Do you ever purchase strawberries calculating "how quickly do these need to be eaten before one spot of mould ruins them all?" Or have you ever not picked up a package of strawberries for this very reason? Do you ever panic-purchase strawberries before Easter in hopes of securing "the goods"?
If you answered 'yes' to any of the above, this simple post will be a lifesaver.
The berries can stay fresh for about two weeks stored in an airtight container in the fridge. I never met a mouldy post-cider-wash strawberry! And worry not, the berries are not infused with any taste of vinegar.
Ingredients:
120 ml (1/2 cup) apple cider vinegar
700 ml (3 cups) cool tap water
250-500 g (1-2 pints) fresh strawberries
Directions:
1. In a large bowl, add the apple cider vinegar and water.
Directions:
1. In a large bowl, add the apple cider vinegar and water.
2. Add the strawberries (green tops still on) to the mixture and allow to soak for 5-10 minutes.
3. Drain and rinse the strawberries in fresh water.
4. Cut off and discard the green tops and any dodgy/goopy bits of strawberry.
5. On a sheet of paper towel, lay the strawberries out until no longer dripping water.
6. Layer up the paper towel and strawberries in an airtight container and store in the fridge for up to two weeks.
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