In a nonreactive bowl or jar, combine strawberries and sugar.

Stir well to coat, cover, and refrigerate for 24–48 hours, stirring occasionally.

Once a syrup forms, strain through fine-mesh sieve or cheesecloth. Press gently to extract all liquid.

Whisk apple cider vinegar into the syrup until fully combined.

Transfer to a clean glass bottle or jar using a funnel.

Let sit at room temperature in a cool, dark spot for 48 hours to steep.

Move to fridge for long-term storage.

Pour 1–2 oz over ice with sparkling water.

Use in vinaigrettes or pan sauces.

Mix into cocktails with gin, rum, or tequila.