Raspberry Vinegar

1 gallon white vinegar (128 oz.) [3.5 L]
1 quart raspberries, packed tight (4 cups) [532 g]

Rinse the berries. Heat the vinegar, but do not boil. This can be done in the microwave. Pour the vinegar over the raspberries and stir well. (Do not use a metal pot unless it’s stainless steel.) Cover and let stand at least 2 weeks, stirring or shaking occasionally. Strain through a sieve, strain again through a coffee filter, then bottle. Do not use metal caps. (Salad dressing bottles work well.) You can add a few fresh or frozen raspberries to the bottle before presenting. If not presenting as a gift right away, store in a cool, dry place.