Blackberry Vinegar + 3 Recipes to Use It In

Learn how to make blackberry vinegar, plus three ways to use it in a tasty fruit dip, main dish meal, and homemade salad dressing.

hand holding jar of blackberry vinegar, text says "blackberry vinegar"

I’ve been on a vinegar making roll this year! Infused vinegars turn out so pretty that I can’t help but want to share them!

Here are some other infused vinegars to try:

All of the recipes in this article about making and using blackberry vinegar were adapted from a wonderful library book, Herbal Treasures by Phyllis V. Shaudys.

It’s an older book, but full of so many timeless herbal ideas. I borrowed it from my local library multiple times, before finding a used copy to buy on Amazon.

Some links on this site are affiliate links; I only recommend products I personally use and enjoy. As an Amazon Associate, I earn from qualifying purchases.

fresh blackberries in a bowl with a red checked towel

Making blackberry vinegar is super easy!

How to Make Blackberry Vinegar

  • Fill a jar about 3/4 full of blackberries.
  • Pour vinegar over the berries, almost to the top of the jar.
  • You can use room temperature vinegar, or gently heat it to a simmer to speed up the infusing process.
  • Cover the jar with a plastic lid, or place a layer of plastic wrap between a metal lid and the vinegar to avoid corrosion.
  • Tuck it in a cabinet for 3 to 4 weeks.
  • Strain through a coffee filter or cheesecloth to get small bits of sediment.
  • Store in your refrigerator for around 6 months after straining.
  • Or, process in a water bath canner for 10 minutes, to extend shelf life to one year.

You can use apple cider vinegar, red wine vinegar, or white wine vinegar in this recipe.

Once you’ve made blackberry vinegar, you’ll want to put it to good use! Below are three recipes to use blackberry vinegar in.

jar of blackberry vinegar surrounded by blackberries on the vine

3 Recipes That Use Blackberry Vinegar

Blackberry Vinegar Fruit Dip

My kids love this fruit dip, though my daughter likes it made with a little less honey than I list here. (Everyone else likes this amount of honey though.)

  • 1 cup plain yogurt
  • 3 tablespoons of honey
  • 3 tablespoons of blackberry vinegar

Mix together and keep refrigerated. Serve with fresh fruit.

Blackberry Vinegar Sauced Pork Chops

The sauce in this dish is sooooo yummy and delicious over mashed potatoes.

Definitely taste before adding extra salt & pepper. Between the broth and the vinegar, I found it flavorful enough that additional salt wasn’t needed.

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

Brown pork chops (or chicken) 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 Vinaigrette

This homemade dressing is a tasty way to jazz up a summer salad!

  • 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.


Jan Berry is a writer, herbalist, soapmaker, and bestselling author of The Big Book of Homemade Products, Simple & Natural Soapmaking, and Easy Homemade Melt & Pour Soaps. She lives in the Blue Ridge Mountains with her family and a menagerie of animals, where she enjoys brainstorming creative things to make with the flowers and weeds that grow around her.

  • 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! :)

  • IdaBaker says:

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

    Thanks for the idea!!

  • 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,

  • 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.

  • Cindy Bryl says:

    Love Vinegar and can’t wait to try this.

  • Krissa says:

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

  • donna rae says:

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

  • 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

  • Connie says:

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

  • 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 :)

  • Susie Earning-My-Cape says:

    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! :-(

    • Jan says:

      Thanks! I’m slowly replenishing the stores (just not in my big freezer, yet!) Thanks for letting me join in your party! :)

  • Sarah @ Nature's Nurture says:

    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 :)

  • 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! :)

  • 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!

  • Susie Earning-My-Cape says:

    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!)

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  • 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! :)

  • Janie says:

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

  • colleen hisle says:

    I love your ideas. thank you

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  • 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.

  • Simplistify says:

    Do you put the vinegar in the water bath before you strain out the berries or after?

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