Ingredients:

1 lb. ripe, but firm fresh strawberries

½ cup plus 2 tbsp. white balsamic vinegar (can use red wine vinegar or apple cider vinegar)

½ cup plus 2 tbsp. granulated sugar

½ cup plus 2 tbsp. water

1 sprig fresh rosemary

¼ vanilla bean

Directions:

1. Rinse strawberries well and trim off green leaves and any bruised spots. Quarter the largest berries, and halve the smaller ones. Place into a sterilized quart canning jar with the rosemary sprig and vanilla bean.

2. In a small pan combine the white balsamic vinegar, sugar, and water. Bring to a boil and pour over the strawberries, leaving a little room at the top. Replace the can lid and ring. Tighten. Let cool to room temperature and chill overnight before using. Keep refrigerated. Best eaten within two weeks.

Bon Appetit!