Recipe by Danny Beason

great for salad dressing or marinades. Donated by local TV station WBIR


  1. Fill sterlized quart jar a little over half full with pierced berries.
  2. (berries are pierced to release juice) cover and fill to top with cider vinegar.
  3. Cover top with plastic wrap and secure lid.
  4. Let age 4-6 weeks out of direct of sunlight.
  5. Strain out berries and pour vinegar into, sterlized bottles, adding a few berries for presentation if desired.
  6. Seal with plastic lid or cork.
  7. Enjoy using in salad dressing or marinades.

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