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Rosehip Vinegar<\/p>\nRosehip Vinegar<\/p>\n
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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.<\/p>\n
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2 cups (500 mL) rosehips (trimmed of stems)<\/p>\n
2 cups (500 mL) cider vinegar<\/p>\n
1 T. (15 mL) honey<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n