** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Clean the strawberries by wiping them with a damp paper towel.
2. Avoid washing them directly in water as this dilutes the flavor of the berries by absorption.
3. Hull the strawberries, and halve or slice them.
4. This would depend on their size. Place the berries on a shallow pan (10-inch pie pan) and sprinkle with sugar.
5. Cover tightly with plastic wrap and allow to sit for several hours, shaking the pan every so often.
6. If you plan you plan on letting then sit for more than 3 1/2 hours, they will have to be Refrigerated.
7. Sprinkle with vinegar within a half hour of serving at Room temperature.
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Dietary Notes:
This recipe is low-sodium with 2.75mg per serving, low-fat with 0.5g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 175% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Strawberry, Natural Sweeteners, Vinegar allergies.
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