Blackberry Vinegar

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“Make a nice vinegarette by adding oil, honey, and poppy seeds then splash on the salad or over coleslaw for a nice change. There are lots of other uses for flavored vinegars too. Why pay the store cost when it is easy to make? NOTE: Please follow sterile canning procedures for your safety. Do not cut corners or skip steps. Also note the nutrition at the side is including the whole berry not the correct removed berry amounts.”
2 cups

Ingredients Nutrition


  1. Sterilze a 1 qt glass jar. Use a new lid.
  2. Carefully wash berries and lay them on wax paper. fold paper over and press carefully to just bruise. If you press to hard your will have black berry mush.
  3. Using the paper pour them into the jar [make sure it is still warm from the sterilze step].
  4. Heat vinegar to just below boiling. About 195°F Pour over berries using a funnel. Be careful not to burn yourself.
  5. Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions. Store in a cool dark place for 3 weeks.
  6. To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread.
  7. When it is right strain the vinegar through a sieve into pitcher or measuring cup. Discard the berries.
  8. If cloudy strain again through a coffee filter.
  9. Prepare a sterile 1 pt glass bottle or jar and a cork or lid. Pour into the still warm container and wipe lid again with clean paper towel. cork and seal.
  10. This will last up to 3 months if you keep in a cool dark place.
  11. Once open refrigerate.

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