Blackberry Vinegar

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Blackberry Vinegar is a great way to use up some of your excess rhubarb in the summer. Step by step tutorial and uses too!

Course Condiment

Cuisine American

Prep Time 0

Cook Time 5

Fermenting time 10

Total Time 10 5

Servings tablespoons

Calories 4kcal

Cost $3

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.

Use white vinegar for the best color.

Makes 2 cups.

Store up to 6 months in the refrigerator or a cool, dark place.

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.