Making your own fruit flavored vinegar, like this blackberry version, is easy and only requires a few simple ingredients. There are so many flavor combinations to choose from.
Sometimes I never know what my next experiment is going to be until I find something unexpectedly. For example, our cheerleading team was hosting a garage sale fundraiser several months ago and I found four, white porcelain ramekins for $1.
Not each, but all four for one dollar..BONUS! As soon as I saw them I KNEW I was going to make some kind of macaroni and cheese dish and that's when I created the recipe for Rosemary & Goat Cheese Mac n' Cheese. Perfect right?
Well this is the exact same way this recipe for Blackberry Vinegar was created. I was walking through Target one day and I like to look through those few isles where they have everything for $1.
These cruets caught my eye and I loved how they had a chalkboard front. Since Spring is just around the corner, I thought making some homemade vinegar would be a great idea to post about to get us all out of this winter doldrum.
Making your own vinegar is SUPER EASY, it's the waiting that's a killer! Two ingredients: vinegar and fruit of your choice are all you need. My local market has had an abundance of blackberries lately so I chose to use those, but feel free to experiment and substitute as you wish.
Once you make the vinegar, you can use it as the base for a salad dressing; to marinate meat, poultry or fish; or toss it in with your favorite pasta salad recipe.
What are some other combinations you can make?
- Raspberries + Balsamic Vinegar
- Pears + White Vinegar
- Oranges + Rice Wine Vinegar
- Strawberries + Red Wine Vinegar
- Peaches + White Vinegar
- Vanilla Bean + White Vinegar
Don't they sound good? I can't wait for salad season! ~Enjoy!
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How to Make Blackberry Vinegar
Ingredients
- 2 cups distilled white vinegar
- 1 pint fresh blackberries
Instructions
- Add the vinegar and blackberries to a small, stainless steel saucepan and bring to a boil over high heat; then reduce heat to low and allow to simmer for 5 minutes.
- Remove from the heat and allow to completely cool; approximately 30 minutes.
- Place the vinegar in a covered, airtight container and allow to sit at room temperature for 2 weeks.
- Sterilize your storage bottle by placing it in a saucepan filled with water. Allow it to come to a boil and simmer for 3 minutes; then remove and allow to dry.
- Strain the vinegar in a fine mesh strainer or cheese cloth so that it catches any sediment. Discard the blackberries and store in your sterilized bottle.
- Store in a cool, dry place for up to 6 months.
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Cindy says
Thanks for the recipe! I have two questions-if I don't have a stainless steel pan, can I use a clap halon pan? Also, does the vinegar go bad after 6 months?
Thanks!
Carrie's Experimental Kitchen says
Hi Cindy and so sorry for the delay in response. Yes, you can use another type of pan and the vinegar should be fine if stored in a cool dry place and is sealed well.
Barr Patricia Kathleen says
Hello. I am about to make your blackberry vinegar. Any new advice or perspective from you a year and a half later? I'm not good on measurements - is the ratio about 50/50? Thank you!
Carrie's Experimental Kitchen says
Hi Patricia, yes it's about 50/50 depending on how many blackberries come in a pint. Thanks for stopping by and I hope you like it!
SunGold says
If you boil the vinegar, does it still have the "mother" and make real vinegar, or is this a BlackBerry-flavored vinegar?
Carrie's Experimental Kitchen says
This is a blackberry flavored vinegar
Graham Hunt says
Add a sachet of schwart mulled wine spices per litre of liquid for a year round Xmas taste
Carrie's Experimental Kitchen says
I'll have to try that, thanks for the suggestion!
Betty says
Do you water bath the jars after you make the flavored vinegar?
Carrie's Experimental Kitchen says
No, I did not.