Blackberry vinegar
This blackberry vinegar is an incredibly easy recipe to make. It literally takes 5 minutes and has only 2 ingredients.
We have an acre or so of wild blackberries growing on our farm in the hedgerow. So late summer you will find the whole family out in the fields picking berries.
This is such a great way to use blackberries in something other than crisps, jams and sweet things.
We love flavored vinegar. It’s great to add to marinades, dressings and more!
What you need
- blackberries – use fresh or thawed frozen berries
- white vinegar – use white vinegar, white wine vinegar or champagne vinegar. Apple cider vinegar or balsamic will work but the color may not be the same.
How to make it
- Add frozen or fresh fruit and vinegar to a medium saucepan.
- Bring to boil.
- Reduce heat to medium and simmer for about 5 minutes, stir occasionally.
- Remove from heat. Pour the liquid into a sterilized mason jar. Cover with a plastic lid.
- If you don’t have a plastic lid, you can use folded up paper towel or a piece of parchment paper, secured with a rubber band.
Let it steep for about 2 weeks in a cool dark place, at room temperature. After it has steeped, strain the vinegar through a fine sieve lined with cheesecloth, muslin or a coffee filter into a large bowl.
Do not push down on the berries. This may cloud your vinegar.
Uses for blackberry vinegar
- blackberry vinaigrette
- salad dressings -use whatever spices you like to make the dressing, like salt, pepper, dried parsley, dill weed. Add a tablespoon of honey to make it a bit sweeter.
- a delicious dip for French fries
- basting on chicken, venison. pork or fish. It’s especially good when grilling
- marinades
- blackberry shrub and cocktails and cordials
- it’s great on fresh vegetables like beets (beetroot)
Does it contain any health benefits?
Since blackberries are so high in antioxidants, it is said that it is great to alleviate the symptoms of common coughs and colds.
Vinegar is also said to be good for gut health so this is a great thing to add to your diet. Just drink a tablespoon of blackberry vinegar straight, or add a tablespoon to a cup of hot water and drink it like a tea.
How to store blackberry vinegar
Once the vinegar is done, store it in the refrigerator or a cool, dark basement for at least 6 months.
More blackberry recipes
- blackberry pie
- blackberry pancake syrup
- low sugar blackberry jam
- blackberry tea
- peach blackberry galette
- canning-blackberry pie filling
- blackberry simple syrup
- grilled venison with blackberry sauce
- blackberry crisp
More infused vinegars
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Blackberry Vinegar
Ingredients
- 2 cups blackberries
- 2 cups white vinegar
Instructions
- Add berries to vinegar in small, non reactive pan. Bring to boil.2 cups blackberries, 2 cups white vinegar
- Reduce heat. Simmer for about 5 minutes.
- Pour all of the ingredients into a canning jar. Cover with paper towel, secured by a rubber band, or use plastic lid.
- Place in cool, dark place for about 7-14 days.
- Cut a piece of cheesecloth and line colander.
- Drain contents of jar into cheesecloth. Discard pulp.
- Store in clean, sterilized glass canning jar, in cool dark place for about 6 months.
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Notes
Uses for blackberry vinegar
- blackberry vinaigrette
- salad dressings -use whatever spices you like to make the dressing, like salt, pepper, dried parsley, dill weed. Add a tablespoon of honey to make it a bit sweeter.
- a delicious dip for French fries
- basting on chicken, venison. pork or fish. It’s especially good when grilling
- marinades
- blackberry shrub and cocktails and cordials
- it’s great on fresh vegetables like beets (beetroot)
- it’s said to be a great remedy for common colds, coughs and sore throats. Just drink a tablespoon of blackberry vinegar straight, or add a tablespoon to a cup of hot water and drink it like a tea.
Thanks for posting this. I picked blackberries today and went looking for vinegar recipes as a different way of using them. Most recipes I found call for cooking the vinegar with sugar after the soaking stage and I’d rather leave it unsweetened for the diabetic in my family.
After the blackberries are done soaking in the vinegar I think I’ll repurpose them into a chutney recipe I found (https://larderlove.com/blackberry-chutney-aka-bramble-chutney/) along with some that didn’t get the soak so they still have a stronger flavor.
That sounds delicious too. We’re so glad that you like the vinegar. I actually drizzle my salads with vinegar and don’t even bother with the oil or spices sometimes. It is so flavorful.