Ingredients
- 4 lb. blackberries (fresh or frozen), washed and drained well.
- Malt vinegar to cover berries completely
- Sugar
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Blackberry Vinegar
Time: 4 days prep, 5 minutes cook
Directions
- Place berries into a crock, or other non-reactive and non-metallic container. Not in plastic either! Ewww!
- Cover with the vinegar, put a lid or plastic wrap over the container and let stand 3 days, stirring once each day.
- 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.
- Measure juice and add 1 lb sugar per pint of juice.
- Bring to the boil, then reduce to the simmer for 5 minutes.
- Collect and discard top scum.
- Cool, bottle label and enjoy.
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Summary
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.
