Blueberry Vinegar

While researching how to make blueberry vinegar, I discovered there are two schools of thought. One school always cooks the berries and then strains it soon after, and the vinegar is almost always sweetened. Then there are “the purists” – those who don’t mind waiting. These are the ones that just mix berries and vinegar and proceed to wait a few days. Either way, it is really easy to make your own blueberry vinegar. Be sure to use very ripe berries – the juicier the better. Here are recipes for both the slow and quick methods.

Blueberry Vinegar (Slow Method)

INGREDIENTS:

1 cup very ripe blueberries
2 cups white balsamic, rice, or white wine vinegar

METHOD:

Put the berries into a non-reactive container such as a jar with a plastic lid or use plastic wrap over the opening to prevent vinegar and metal contact. Shake the jar a round to break up the berries, the use a fork to smash them up some more.

Add the vinegar. Seal tightly, and shake vigorously for one minute.

Set the vinegar out of light in a cool spot (refrigerator is fine), and shake once a day for three days.

After three days, strain the vinegar from the berries through a cheesecloth lined stainless-steel strainer into a clean pot. Bring vinegar to a boil and boil 30 seconds. Skim any impurities that may surface. Strain again and decant into a sterilized bottle or jar and store in a cool and dark place.

YIELD: 2 cups vinegar

 

Blueberry Vinegar (Quick Method)

INGREDIENTS:

1½ cups really ripe blueberries
2 cups white balsamic, rice, or white wine vinegar
2 tablespoons sugar, or agave syrup

METHOD:

Place the berries in the pan.  Lightly crush them with a potato masher. Add the vinegar and the sugar and bring to a boil. Lower heat to a vigorous simmer and cook 3 minutes.

Allow to a few minutes and transfer to a clean bottle or jar with a non-reactive lid. Let stand at least 4 hours, or when cool, put in the refrigerator and store overnight.

Strain the vinegar from the berries through a cheesecloth lined stainless-steel strainer into a sterilized bottle or jar. Store in a dark and cool place.

YIELD: 2 cups vinegar