This is a fall recipe ’cause wild rose hips don’t come on until then! I love this recipe because its incredibly simple and the goods are preserved in their raw state. Taking a tablespoon of that vinegar is the real issue! It’s best used in a daily salad dressing.
Rose Hip Vinegar
- 3 C rose hips
- apple cider vinegar to cover
- 4 C elderberries (optional)
- clean foraged goods, remove stems and flower ends.
- If using, break elderberries skin and let juices drip through a cloth, but above all else, keep it raw. Pour into a 1 qt jar.
- Add cleaned rose hips, filling jar within 2-3 inches of top. Leave extra inches of space as rose hips will expand a wee bit.
- Cover with vinegar of choice. ACV is my favorite! Vinegar will thicken in texture due to rose hip’s natural pectin.
- Let set for 6-8 weeks in a cool, dark place. Rose hips contain lots of natural pectin and will cause vinegar to gel. They will also absorb some of the liquid. Check every 2 weeks. Add vinegar as need to keep fruits covered.
- Strain the rose hips from vinegar, bottle and store in the cool room.
- Use a tablespoon or two in salad dressings to maintain health
- May also be used as an immune support for winter months. Take 1-2 tsp every couple hours. May be combined with raw honey to make it easy on the taste buds!