When removing the greens from strawberries, many people just slice off the top. Doing this removes some of the sweet edible berry too, so it’s not ideal for reducing food waste. Make the most of those tops by dropping them in a jar and cover with vinegar (balsamic, rice vinegar, red wine vinegar, or cider vinegar = all work well!).
Let it steep in the fridge for up to 2-6 days; then strain it.
Use the vinegar in any recipe calling for cider or red wine vinegar. The strawberry infusion makes delicious vinaigrettes; marinades for chicken; tart herb sauces; bbq sauce for vegetables. Use a splash when sauteeing greens like spinach and collards to brighten them up. Reduce it down with honey and use as a glaze on tofu.
Strained vinegar keeps for 1 month in the fridge.
*Pro Tip: To get more of the fruit in the first place, try hulling the strawberry tops. “Hulling” is when you use a paring knife to carve a shallow circular motion in the center to remove only the hull.
Tip courtesy of Stop Food Waste Chef Partner, Chef Alison Mountford. Visit Ends + Stems for more meal planning tools, recipes, and inspiration to reduce wasted food in your kitchen.