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Strawberry Top Vinegar

Add strawberry tops to vinegar to make a delicious infusion for vinaigrettes, marinades and to brighten up vegetables.

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.

Check out the recipe for Bruised Berry Quick Jam and Berry storage tip.  

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. 

Additional Storage Tips

Food Waste prevention event
Chef Demo: Reducing your climate impact
Store onions and garlic in a cool dry place in a container or paper bag that allows air to circulate.
Onions and Garlic
Stone Fruits
Mushrooms
Salad greens should have space for air to flow, but also include a paper towel to absorb any extra moisture before sealing and putting in fridge.
Salad Greens
Pears
Avocados
Potatoes