In the wood surroundings to my house I can pick blackberries, so today I went berry picking for the creation of a new portion of blackberry vinegar. And blackberry is a very good name for this berry, as your fingers become black during the picking process :-)
This vinegar can be used for salads, and could perhaps also combine well with goat cheese.
If you have been picking a lot of blackberries, you can also use these berries for jams such as blackberry jam with liquorice, blackberry jam with vanilla and lemon and my classic Christmas jam with blackberry. Other suggestions on blackberry vinegar without sugar addition are blackberry vinegar with rosemary and blackberry vinegar with tarragon.
Blackberry vinegar: - 6-8 bottles
- 450 g blackberry
- 600 ml white wine vinegar
- 450 g sugar per 600 ml vinegar liquid
- Place the blackberries in a bowl and pour over the vinegar.
- Cover the bowl and leave it to stand for 3-5 days, stirring it a least once per day with a wooden, plastic or silicon spoon.
- After 3-5 days infusion mash the fruit with a a wooden, plastic or silicon spoon.
- Strain the mashed vinegar liquid through a sieve lined with muslin or use a jelly bag. Let is drain freely without pushing it to obtain a clear vinegar.
- Measure the liquid. For every 600 ml liquid weigh out 450 g sugar.
- Pour the liquid into a cooking pan and dissolve the sugar. Bring the vinegar to the boil.
- Pour the vinegar into bottles and seal.
- Store at ambient temperature.
- Use for salads.