Blackberry Vinegar


  • 1/2 cups blackberries, fresh
  • 1 cup rice vinegar
  • 1 cup sugar


Place blackberries in a food processor bowl and process until smooth. Combine blackberry purée and vinegar in a bowl; cover and let stand at room temperature for 24 hours, stirring occasionally.

Strain mixture into a large saucepan; discard seeds. Stir in sugar; bring to a simmer, and cook for 5 minutes.

Remove from heat, and let cool.

Pour vinegar into decorative jars, and seal with airtight lids. Can be stored for up to three months.

Servings: 2 cups
Source: Ann Miner
Submitted by: Recipe Group Member
Date: Tue, 01 Aug 95

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