Huckleberry Vinegar! or Any Berries Desired
photo by Rita1652
- Ready In:
- 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.
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