Blackberry Vinegar & 3 Recipes to Use It In

Blackberry Vinegar Recipes

I’ve been on a vinegar making roll lately! I’ve made other stuff too, which I’m sure to post about, but the vinegars turn out so pretty I can’t help but want to share them!

All of the recipes in this post were adapted from a wonderful library book, Herbal Treasures by Phyllis V. Shaudys. It’s an older book, but full of so many great herbal ideas; I consider it one of those timeless resources and hope to have my own copy on my bookshelves for reference one day.

Making blackberry vinegar is super easy: Just fill a jar about 3/4 full of blackberries then pour hot vinegar over them.

You don’t want to boil your vinegar because it could make it break down faster, so heating just to a simmer will do. Cover the jar with plastic wrap and cap with a lid. Let sit for a few weeks then strain – coffee filters are very effective at removing small particles of sediment that might have accumulated.

For berry infused vinegars that you’ll consume, store in the refrigerator (for about 6 months, possibly longer) after straining to get a longer shelf life than storing at room temperature.

You can also process pints of infused vinegars in a water bath canner for 10 minutes, to extend the shelf life to at least a year.

If you don’t have blackberries on hand, try using raspberries for a similar result. Blueberries and strawberries are equally yummy!

I used white wine vinegar, since I intended this for culinary use. Red wine vinegar can also be used, but if you are an apple cider vinegar aficionado, then by all means try it! Just remember that the flavor will be somewhat altered in the recipes below.

Okay, on to the recipes!

 

blackberry vinegar fruit dip

First up, I made Blackberry Vinegar Fruit Dip. My kids ate this up like crazy, though my daughter thought it was a bit too sweet. I thought it was a perfect amount to balance the fruity tang of the vinegar, but just in case, you might want to start with a bit less honey, then work your way to more if desired.

Blackberry Vinegar Fruit Dip

  • 1 cup plain yogurt
  • 3 tablespoons of honey
  • 3 tablespoons of blackberry (or raspberry) vinegar

Mix together and keep refrigerated. The recipe also called for 1 tablespoon of berry jam, which I didn’t have on hand so I omitted. I will make this recipe again! Next time, hopefully I’ll have more jam made up so I can try that version.

 

 

blackberry vinegar sauced pork chop recipe

Next up: Blackberry Vinegar Sauced Pork Chops. Oh my. This sauce was sooooo yummy! I poured it all over my mashed potatoes too. The family ate up every speck of this meal.

I usually use homemade chicken broth for dishes like this, but the big power outage of 2012 made me lose all of my frozen broth plus the majority of my home-raised-and-processed chickens so I couldn’t even make more. (Next time I do, I’m canning that broth! No more freezer stockpiling for me!) I settled for making broth from a bouillon cube that I had bought for another project. It worked quite well.

Definitely taste before adding salt & pepper; between the broth and the vinegar, I found it flavorful enough that additional salt was extraneous. (This coming from a confirmed salt lover.)

Blackberry Vinegar Sauced Pork Chops

  • 4 pork chops
  • 1 1/2 tablespoons of unsalted butter
  • 1 1/2 tablespoons of oil
  • 6 tablespoons of berry vinegar
  • 3/4 cup chicken or beef broth
  • 1/2 cup heavy cream

Brown pork chops in butter & oil in skillet. Add broth and vinegar, stir. Simmer chops, ten minutes on each side, remove & keep warm. Raise heat and boil about five minutes or until thickened. Add heavy cream and stir until desired thickness is reached. Pour over chops and serve immediately.

 

 

blackberry vinegar vinaigrette

Finally, I present you with this very lovely salad dressing we enjoyed.

Berry Vinaigrette

  • 5 tablespoons berry vinegar
  • 1/2 cup oil
  • 2 tablespoons minced shallots (I used onions, on hand)
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • pepper

Mix together, chill. This keeps about two weeks in your refrigerator.

 

All week, I had been meaning to make an old fashioned vinegar candy (using honey) to go with this post, but I’ve started working with my husband on various projects and I’ve been sawing and sanding and climbing scaffolding and doing all sorts of non-kitcheny stuff and just haven’t had the time. Maybe this week, I’ll get it made and posted!

(Update: I finally got the Honey & Vinegar Candy recipe posted!)

Two Easy Honey Candy Recipes

 

 

Other vinegar recipes you may like:

rose vinegar   Violet Vinegar Recipe five ways to use   Lavender Infused Vinegar

 

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45 Responses to Blackberry Vinegar & 3 Recipes to Use It In

  1. Heather says:

    yum! I always hear about lemons and vinegar but never berries, I bet that would be delicious. I am a huge oil and vinegar salad dressing kind of gal, so I might be giving this one a try :-)

    • Jan says:

      I have to admit, I usually go for good ole honey-mustard dressing, so this was branching into something new for me! I loved the lightness & flavor of the oil & vinegar though. Will definitely be making this, and other variations, in the future! :)

  2. IdaBaker says:

    I’ve never made flavored vinegar, and this sounds like the perfect recipe to start.

    Thanks for the idea!!

  3. Yum! What a great idea. Do you think I could use blueberries? I have sooo many from picking them yesterday. I was about to freeze a bunch and make jam, but this sounds like a fun project too. Thanks for sharing!

    • Jan says:

      Yes! You can definitely make blueberry vinegar. I think it sounds delicious; I just don’t have any on hand to experiment with. I may have to break down and buy some. (I also read you can use frozen berries in a pinch.) I remember reading someplace (maybe my Ball Blue Book?? Which I just searched high and low for and can’t find now!) a recipe for spiced blueberry vinegar that sounded tasty. I believe they used cinnamon sticks in the bottles…

  4. Vicki M Krueger says:

    Hello Jan,
    I’m feeling very fortunate that I found your blog. You have posted so much wonderful information. I’ve always had a desire to try making flavored vinegars and I’ve collected bottles for several years. Your recipes have made it easy.
    Thank you so much,
    Vicki

  5. Kat says:

    This sounds wonderful, and I can’t wait to try it. I’ve never made flavored vinegar before. How exciting! This would make such a cute gift too. I’m pinning this idea.

  6. Cindy Bryl says:

    Love Vinegar and can’t wait to try this.

  7. Krissa says:

    Wow…that sounds so good! Especially using it in a vinaigrette. Thanks for the recipe!

  8. donna rae says:

    This vinegar looks delicious! Hhmmmm… wondering if I could make that with cranberries for my holiday table vinaigrette…

  9. Michele says:

    I just found your blog and became a new follower (: Can’t wait to come back for more posts…Hope you have a lovely week!!

    Michele xoxo
    The Homesteading Cottage

  10. Connie says:

    I have never made vinegars like that before…time to give it a try. Thank you for the recipes as well.

  11. Nicole says:

    Wow – This is Awesome! I Love vinegar, but have never tried this before. I will be attempting soon – Thanks for the idea … pinning & following. Visiting from Super Link Party :)

  12. Ok… I think I NEED to make some of this!
    Thanks for sharing with my Super Link Party! :-)

    So sorry about you losing your freezer stockpile in the blackout! Grrrr! :-(

  13. Pingback: Grilled Peaches with Strawberry Vinegar Marinade | The Nerdy Farm Wife

  14. This looks amazing! I never would’ve thought to make blackberry vinegar – what a great idea! And thanks so much for the different recipes to use it with.

    Thanks for linking up at Tiny Tip Tuesday! I’m sharing this on FB and pinning :)

  15. Jane says:

    I have made flavored vinegars before, but never fruity! I will have to look for that book. You totally should can your stock — that is what I do, but just because I always am running out of freezer space!! :) Sorry you lost everything!!! I wish I could reduce my dependance on my freezer but I don’t see that happening anytime soon.. Have a great day!

    • Jan says:

      Hi Jane! My hubby is talking about replugging up the freezer and restocking (eek!) and I just might do that – only I’d like to keep it unplugged a total month and see how our electric bill looks. It’s pretty old – it was someone’s grandma’s old one when we got it 15 years ago!

      I hope you get to find that book in your library – it is great! Have a great day too! :)

  16. Angelia says:

    I love that book! I checked it out from our library last year and kept renewing it and renewing it:) Finally picked up a used copy on Amazon……so many great ideas and information. I think I am going to try the Blackberry Vinegar Fruit Dip. Thanks for the recommendation.

    • Jan says:

      Yes! It’s a wonderful book! I’ve given it a few weeks just in case anyone else wants to check it out, but next trip to the library, if it’s there, it’s going home with me again! :) I hope you get to try the dip, it’s yummy!

  17. Yay! Congratulations! Your Blackberry Vinegar won the most clicked on feature for my Super link party! :-)
    (Had it not gotten most clicked on, it would’ve been one of my favorites! This looks awesome!)
    http://earning-my-cape.blogspot.com/2012/08/super-link-party-12.html

  18. Pingback: Two Easy Honey Candy Recipes | The Nerdy Farm Wife

  19. Karen says:

    Love your recipes. I’ve never made flavored vinegar before. Do you refrigerate it while it’s sitting for a few weeks? And afterwards, do you store it in the fridge? Thanks!

    • Jan says:

      That is a great question! I need to clarify that in the post and will do so. Some people think that infused vinegars will be fine stored in a dark, cool place for a long time as long as they are tightly sealed, while others say only two to three months at room temp. For berry infused vinegars that you’ll consume, you may want to store in the refrigerator (for about 6 to 8 months) after straining to be on the safe side and to get a longer shelf life. You can let it sit without refrigeration while it’s brewing, but if you feel more comfortable refrigerating that will work too. I think garlic is the most problematic ingredient, but the vinegar is so acidic, no Clostridium botulinum and very few bacteria can grow in the medium. Mainly sterilize your jars and equipment well and all should be good, but if you notice any mold or fermentation then it’s best to toss it.
      Thanks for pointing that out and I’ll go fix the post now! :)

  20. Janie says:

    Yummmmmmmy! Going to be trying Blackberry & Apple cider this week me thinks! Thanks x

  21. I love your ideas. thank you

  22. Pingback: Five Uses for Lavender Vinegar | The Nerdy Farm Wife

  23. Debra Campbell says:

    I wanted to make you vinegar honey candy as a cold drop using elderberries so I followed your instructions using regular pasteurized apple cider vinegar and elderberries. I covered the jar with cheese cloth and set it outside. Yesterday when I strained the berries out, I discovered I had a vinegar mother. I think the vinegar spores came in by air since I used pasteurized vinegar. My question is, how do I store the mother for future use. Do you have any idea?

  24. Old Farm Girl says:

    Hello. Just wanted to tell you how much I appreciated the “how to” on blackberry vinegar. Looking for ward to brewing up a batch right now. Thank you.

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