Lisa Atwood, Rebecca Courchesne, Rick Field

Blackberry Vinegar

Name: Blackberry Vinegar
Yield: Makes 2 one-pint (16-fl oz/500-ml) bottles
Ingredients: ½ cup (½ oz/15 g) fresh mint leaves (optional); 3 cups (12 oz/375 g) blackberries, crushed; 4 cups (32 fl oz/1 l) white wine vinegar or rice vinegar; 4 cups (32 fl oz/1 l) white wine vinegar or rice vinegar

Preparation info

Makes
2
one pint bottles

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This fruity vinegar will breathe new life into salad dressings and sauces. It’s also a wonderful gift, especially in a pretty glass bottle accompanied by a few serving suggestions. You can substitute the same amount of blueberries or raspberries for an equally tasty result.

Ingredients

½ cup (½ oz/15 g) fresh mint leaves (optional)
4

Condiment
Gluten-free
Vegan

Method

Have ready a clean, large nonreactive bowl.

Thoroughly rinse the mint leaves, if using, and then pat dry with a paper towel. Roughly chop the leaves. In a large nonreactive saucepan over low heat, warm the vinegar until hot but not yet simmering; do not let it boil. Remove from the heat. Place the blackberries and the mint, if using, in the bowl. Pour in the hot vinegar and stir to comb