Purple vinegar

If you haven’t tasted vinegar mixed with berries, you’re in for a treat. Berry-laced vinegar has a sweet acidity and is great on salads—cucumber salad, potato salad, green salad, roasted vegetable salad, etc. Drizzle the vinegar on cooked beans or a vegetable soup or stew to add a last-minute brightness.

Berry vinegar

The key to success is using ripe berries—deeply colored and bright. I use white balsamic vinegar as the base because it is mild and clear; find it at well-stocked grocery stores.

You will need glass bottles that have tight-fitting tops. For storing my homemade vinegars, I save empty vinegar bottles because they come with an insert that gives you the option of drizzling or pouring the vinegar. Wash the glass bottles in hot water before using.

  • fresh, ripe berries, such as blackberries, boysenberries, or loganberries
  • white balsamic vinegar
  1. Whirl berries in a blender or food processor. Strain through a fine mesh sieve to catch any seeds and save the juice.
  2. Pour some vinegar into one of the bottles and add some berry juice. Shake and taste. Add more vinegar and berry juice in the proportions that you like. Secure the bottle top and store chilled.

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