Rinse raspberries and spread out on paper towels to air dry. Place raspberries in a 6-cup non-reactive container (glass or ceramic recommended - do not use a plastic container).

Use a vegetable peeler to remove lemon rind. Place rind in the container with raspberries. Save lemon for a separate use.

Combine vinegar and sugar in a saucepan over medium heat. Stir constantly until sugar has dissolved (do not let boil). Pour vinegar over berries.

Cover and let stand at room temperature for 3 days.

Line a fine mesh strainer with several layers of cheesecloth. Strain vinegar through cheesecloth to remove berries. Use a large spoon or spatula to press liquid from berries. Discard strained berries.

Pour vinegar into jars with airtight lids. Store vinegar in a cool, dark place up to 6 months.