Huckleberry Vinegar! or Any Berries Desired

READY IN: 25mins
YIELD: 3-4 cups




  • 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.