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!
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.
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.
Finally, I present you with this very lovely salad dressing we enjoyed.
- 5 tablespoons berry vinegar
- 1/2 cup oil
- 2 tablespoons minced shallots (I used onions, on hand)
- 1 teaspoon dijon mustard
- 1 teaspoon honey
Mix together, chill. This keeps about two weeks in your refrigerator.
Other vinegar recipes you may like: