2 cups white wine vinegar

2 tablespoons sugar

In a bowl stir together the strawberries, the vinegar, and the sugar and let the mixture stand, covered, at room temperature for 2 days. Discard the strawberries with a slotted spoon and strain the vinegar through a fine sieve lined with a triple thickness of rinsed and squeezed cheesecloth into a bowl. Transfer the vinegar to a bottle with a tight-fitting lid and use it in salad dressings and marinades. The vinegar keeps in a dark, cool place indefinitely.

Yield: 2 cups