Raspberry Vinegar

1 gallon white vinegar (128 oz.)

1 quart raspberries, packed tight (4 cups)
Rinse the berries.
Heat the vinegar, but do not boil. This can be done in the microwave.
Pour the vinegar over the raspberries and stir well. (Do not use a metal pot unless it’s stainless steel.)
Cover and let stand at least 2 weeks, stirring or shaking occasionally.
Strain through a sieve, strain again through a coffee filter, then bottle. Do not use metal caps. (Salad dressing bottles work well.) You can add a few fresh or frozen raspberries to the bottle before presenting.
If not presenting as a gift right away, store in a cool, dry place.