Thaw and crush 1 package of raspberries and combine with vinegar in a heat proof 2 quart glass jar.

Place the jar in a saucepan filled with water and bring to a boil over medium heat.

Reduce heat and simmer for 20 minutes.

Remove jar from the pan and allow it to cool.

Cap the jar and allow the mixture to stand for 2 weeks.

After 2 weeks, drain the liquid through a strainer or doubled layer of cheesecloth into a glass bowl.

Discard the old berries.

Thaw and crush the remaining package of raspberries.

Combine the new raspberries with the vinegar in the jar.

Repeat the heating procedure and allow the vinegar to stand for 2 more weeks.

Drain the liquid again through a strainer or doubled layer of cheesecloth into a glass bowl.

Pour the liquid into glass bottles.

Cap bottles tightly or seal the bottle with wax.

*This recipe makes about 3 1/2 cups vinegar.*

**This recipe makes a nice gift.**

***This goes great on spinach salad or cooked in chicken dishes.***