- 2 1/2 cups red wine vinegar
- 1 tbsp pickling spice
- 1 lb raspberries, fresh or frozen
- 2 sprigs fresh lemon thyme
Heat the vinegar and the pickling spice gently for 5 minutes, pour over raspberries, add lemon thyme. Cover and leave to infuse in a cool, dark place for 2 days, stirring occasionally
Strain - pour in clean dry bottle and seal with a cork.