1 quart strawberries, washed, hulled and
    lightly crushed (or use frozen berries)
3 quarts distilled white wine vinegar or rice vinegar
1/4 cup granulated sugar

Place the berries in a large container. Heat the vinegar to boiling, then pour over the fruit. Add the sugar, cover and store in a cool place out of direct sunlight.

After the mixture has infused for at least 2 weeks, filter through cheesecloth or a very fine strainer into clean jars or bottles. Store in a cool, dark place to retain the color. Yields about 3 quarts.