Wash strawberries well with fruit wash, vinegar, or baking soda before cutting.

Place the strawberry tops in a clean jar and fill with enough vinegar to completely cover the tops.

Secure a plastic or glass lid onto the jar. If you use a metal lid, place a sheet of parchment paper under the lid to prevent corrosion.

Place the jar in a cool, dark place and allow the vinegar to infuse for 2-3 days. After a few days, check the vinegar. If you want a stronger strawberry flavor, allow it to infuse for up to a week.

When the vinegar is flavored to your liking, strain the tops out of the vinegar with a fine mesh sieve. Compost the strawberry tops.

Bottle the infused vinegar and store it at room temperature. Use in salad dressings, marinades, and more.