Raspberry chilli vinegar

Homemade vinegar is a welcome addition to any kitchen. The intense flavour of the raspberry combined with the chilli is a perfect combination for any salad and also ideal as a present or gift. After all, who is not happy about gifts for which people have taken their time?

Ingredients for 1 bottle (approx. 500 ml)

200 g raspberries (preferably fresh)
1 vanilla pod
1 tsp sugar or 2 tsp honey
1 - 2 dried chillies (Red Savina or Scotch Bonnet)
500 ml white wine vinegar (mild) or white balsamic vinegar

Preparation:

Check the raspberries one by one, in fact only completely healthy fruits should be used. Then wash them and drain well.
Use a large jar, preferably 750 - 800 ml, with a lid, sterilise it once (boil it in hot water and let it dry out completely), pour in the raspberries, add the chillies and pour the vinegar over it completely.

Close the jar completely hermetically and place in a light and slightly warm place for 2 - 3 weeks (not directly in the sun). During this time, swirl the jar well every day.
After 2 weeks, the vinegar should already have taken on an intense red colour and be ready for further processing. However, if you want the vinegar to be even more intense, you can leave it for another week.
Now pour the prepared vinegar through a fine sieve and squeeze the raspberries and chillies a little, then pour the whole thing through a fine straining cloth or muslin cloth again and collect the liquid in a cooking pot.
Add the sugar or honey and the vanilla pod to the liquid and simmer for about 8 - 10 minutes on the cooker at medium heat.
Sterilise a bottle for about 500 ml and let it dry out well. Allow the boiled vinegar to cool and pour it cold into the sterilised bottle. Close airtight and store in a cool place.

Important!
If the vinegar has not been sterilised or if it has been stored too warm, it can ferment, so please always pay attention to the colour and smell - fermented vinegar must no longer be used!