Prep 20 mins
Cook 5 mins
Capture the essence of summer with fresh picked berries and lemon verbena. So quick and easy to make with just 4 ingredients. Cap tightly with a cork and be sure to label the bottom with the date, the type of fruit you used, and the kind of vinegar you used as the base (regular, white wine, apple cider, sherry, champagne etc) Use in a salad dressing, or use as an ingredient for a marinade,
- 2 cups huckleberries or 2 cups berries, of choice
- 4 cups white vinegar (Or play with any vinegar you desire but be sure 5 percent acidity)
- 1⁄4 cup packed lemon verbena leaves or 1 lemon zest, no white pith
- 2 tablespoons honey or 3 tablespoons sugar
- Rinse the berries and drain on paper towels. Pat as dry. Crush the berries slightly in a small bowl. I found the citrus squeezer worked great for this. Transfer berries and lemon verbena or zest to a 1 quart wide-mouth sterilized jar.
- Bring the vinegar to almost a a boil in a small non-corrosive saucepan. Remove from the heat. Dissolve the honey or sugar in it and pour all but 1 cup over the berries and verbena or zest. Reduce the 1 cup vinegar to fit in the 1 quart jar.
- Allow the berries to cool to room temperature. Then screw on the cover and store in a cool spot (not the refrigerator) for 10 to 14 days.
- Taste after 10 days for flavor. If it’s not strong enough, let it sit longer.
- When the flavor is to your liking, strain (through several layers of cheesecloth or unbleached coffee filters) out the berries and lemon verbena or zest. Pour into a gift bottle. (Use a funnel if needed.) If you want, add a garnish of fresh, clean, mold-free berries. Label and use.