Rosehip Vinegar

 

Harvest rosehips after the weather turns cool and the trees have dropped their leaves. A light frost is good for creating a little sweetness in the rosehips.

 

2 cups (500 mL) rosehips (trimmed of stems)

2 cups (500 mL) cider vinegar

1 T. (15 mL) honey

 

Rinse the rosehips and cut in half, add to a 4-cup (1 L) glass canning jar. Cover with the vinegar and add the honey. Stir to dissolve honey. Place on counter to steep for 1 week. Transfer to refrigerator and let sit for at least 3 more weeks. Strain into a glass container and use as a salad dressing and cooking ingredient. Keeps in refrigerator indefinitely.