Tuesday, July 28, 2009

Blackberry Vinegar

Yesterday for a little break, I thought I would check the blackberries one more time to see if there were any nices one left to pick. It started out hot and dry for their season and then we got lots of rain. The blackberries are not as sweet this year, and since I still have some left over from last year in the freezer, I didn't pick any to freeze this year-just to eat and enjoy.

There were only a few nice berries-so I picked enough to half fill a quart jar and then poured vinegar over them-thought this would be nice to use on in a salad dressing or perhaps as a marinade.

This morning I thought I would check online for a recipe and see what they say to do. Most recipes called for Lots of sugar after a week of sitting in the vinegar and then straining off-used this way as a drink. I am thinking no I don't want all that sugar. This following recipe is more of what I was thinking of.

Blackberry Vinegar


2 cups of blackberries.
1 tablespoon of Sugar.
2 cups of white wine vinegar.


Place the blackberries in a glass jar and sprinkle with the sugar; then stir for about 60 seconds to release a bit of juice.

Pour the white wine vinegar over the blackberries, cap the jar and allow to sit on a dark shelf for about a month.

Pour the mixture through a fine strainer to remove the berries and seeds.

Transfer the strained blackberry vinegar to bottles

and here is the 18th century recipe I found


18th century recipe

Blackberry Vinegar is a wholesome drink that is easily made and can with advantage have its place in the store cupboard for use in winter, being a fine cordial for a feverish cold.

Gather the berries on a fine day, stalk them, put into an earthenware vessel and cover with malt vinegar.

Let them stand three days to draw out the juice.

Strain through a sieve, drain thoroughly, leaving them to drip through all day.

Measure the juice and allow a pound of sugar to each pint.

Put into a preserving pan, boil gently for 5 minutes, removing scum as it rises, set aside to cool, and when cold, bottle and cork well.

A teaspoonful of this, mixed with water will often quench thirst when other beverages fail and makes a delicious drink in fever.


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