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2 votes | 4370 views

I have been making this vinegar for years, and it can be used in such a variety of ways, that I really cannot imagine my pantry being without it.
I use it as a salad dressing, with chicken, turkey, and fish dishes.
You do not have to use blackberries, as raspberries work well in this too. I imagine that strawberries would be a lovely substitute as well, but I haven't tried them as I'm allergic to them.

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Ingredients

Cost per recipe $31.90 view details

Directions

  1. Place berries into a crock, or other non-reactive and non-metallic container. Not in plastic either! Ewww!
  2. Cover with the vinegar, put a lid or plastic wrap over the container and let stand 3 days, stirring once each day.
  3. At the end of this, pour all into a cheesecloth-lined strainer that is set over another container. Invert a plate over the top, weight it down with something heavy like a large can of tomatoes and let drain all day, or over night.
  4. Measure juice and add 1 lb sugar per pint of juice.
  5. Bring to the boil, then reduce to the simmer for 5 minutes.
  6. Collect and discard top scum.
  7. Cool, bottle label and enjoy.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1744g
Calories 760  
Calories from Fat 71 9%
Total Fat 8.53g 11%
Saturated Fat 0.17g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 17mg 1%
Potassium 2822mg 81%
Total Carbs 170.19g 45%
Dietary Fiber 92.3g 308%
Sugars 87.8g 59%
Protein 24.21g 39%

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Comments

  • myra byanka
    March 15, 2012
    Hi,

    Could this be made with balsamic vinegar?
    Thanks, Myra
    1 reply
    • A.L. Wiebe
      March 15, 2012
      Hi Myra;
      Making this vinegar with balsamic vinegar never even crossed my mind, most likely due to the cost difference. If you choose to do it this way, let me know how it turns out.
      Also, balsamic vinegar is already quite a bit sweeter than malt vinegar, so you would probably want to cut back on the sugar. Good luck and have fun!

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