Strawberry Vinaigrette

A home-canned salad dressing from Ball home canning.

Course Salads
Cuisine American
Keyword Sauce, Strawberry
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Yield 6 x 250 ml / half-pint jars
Calories 445 kcal


  • 3.5 kg strawberries (fresh, whole, hulled strawberries. 7 lbs / 25 cups)
  • 1 litre white vinegar (plain distilled. 5% or higher. 4 cups / 32 oz)
  • sugar
Metric - US Customary


  1. Wash and hull the strawberries. Wash again.
  2. Put strawberries in a large non-reactive container: large ceramic or plastic bowl or container, large stainless steel pot, etc.
  3. Pour the vinegar over them. Cover tightly with plastic wrap.
  4. Put in a somewhat cool place, approximately 20 to 24 C (70 to 75 F). Let stand overnight.
  5. Strain liquid off.
  6. Discard berries (sic). You want just clear liquid free of impurities. (Strain through a cheesecloth if needed.)
  7. Measure the volume of the liquid you got.
  8. Put that liquid into a stainless steel pot.
  9. Measure out a *volume* of white sugar equal to the *volume* of liquid you got.
  10. Stir that into the liquid in the pot.
  11. Bring to a boil, then remove immediately from heat.
  12. If any scum formed, skim it off and discard.
  13. Ladle liquid into heated jars.
  14. Leave 1 cm (1/4 inch) headspace.
  15. Wipe jar rims.
  16. Put lids on.
  17. Process in a water bath or steam canner.
  18. Process jars 10 minutes. Increase time as needed for your altitude.