I have been making this vinegar for years, and it can be used in such a variety of ways, that I really cannot imagine my pantry being without it.
I use it as a salad dressing, with chicken, turkey, and fish dishes.
You do not have to use blackberries, as raspberries work well in this too. I imagine that strawberries would be a lovely substitute as well, but I haven't tried them as I'm allergic to them.
- 4 lb. blackberries (fresh or frozen), washed and drained well.
- Malt vinegar to cover berries completely
- Place berries into a crock, or other non-reactive and non-metallic container. Not in plastic either! Ewww!
- Cover with the vinegar, put a lid or plastic wrap over the container and let stand 3 days, stirring once each day.
- At the end of this, pour all into a cheesecloth-lined strainer that is set over another container. Invert a plate over the top, weight it down with something heavy like a large can of tomatoes and let drain all day, or over night.
- Measure juice and add 1 lb sugar per pint of juice.
- Bring to the boil, then reduce to the simmer for 5 minutes.
- Collect and discard top scum.
- Cool, bottle label and enjoy.
|Amount Per Recipe||%DV|
|Recipe Size 1744g|
|Calories from Fat 71||9%|
|Total Fat 8.53g||11%|
|Saturated Fat 0.17g||1%|
|Trans Fat 0.0g|
|Total Carbs 170.19g||45%|
|Dietary Fiber 92.3g||308%|