Thursday, July 26, 2012
Why pay high prices for fruit vinegar when you can make your own easily? This is about the easiest recipe you can find for making your own fruit vinegar. This came from my canning cookbook Put 'Em Up. This will be wonderful for vinaigrette, marinades, or it could even be reduced down to a nice syrup for desserts. I used blackberries, but you could use any berry you like.
2 cups white distilled vinegar
2 cups blackberries
1. Puree the berries and vinegar in a blender. Transfer to a quart jar. Let stand 5-7 days in a cool, dark place, shaking the jar daily to blend the flavors.
2. Strain through a double thickness of cheesecloth and discard the solids. Return the strained vinegar to the jar or decant into a decorative bottle. Vinegar keeps at room temperature for up to 1 year.