How many of you have seen the various flavored vinegars in the store and thought, “Oh, that would be nice for a salad”? Then you looked at the price and put it right back on the shelf, instead of in your shopping cart. We have. But we have flavored vinegar all the time. So, how do we reconcile the cost of flavored vinegars with having it all the time? Well, we make it, of course. We just watch for sales on white wine (or red wine) vinegar and sales on raspberries (they work better than blackberries and pomegranates, we find), and we’re good to go.
We’re not really sure where we got the recipe (or idea, actually) but it’s so simple and easy that you could have a five-year-old make this.
- White wine vinegar
- Raspberries (or other berries)
Buy a vinegar that you like, one that you’d use on salads, and that has a mild taste. The flavors of some fruits are pretty subtle and you don’t want them overwhelmed by the vinegar.
Wash and pack berries. We just empty the containers into a colander and rinse. Then we pick through and place the firmest berries in a pint-sized jar. Fill the jar to about an inch from the top. Eat any leftover berries.
Add vinegar. Fill the jar with vinegar to cover the berries by about 1/2 inch. Cover with an airtight lid.
Steep. Let steep in a dark cupboard for anywhere from 6 weeks to several months. We label and date the jars.
Filter out vinegar. Once the berries have steeped for whatever period you decide, it’s time to bottle your vinegar. Use a funnel fitted with a coffee filter to filter out the vinegar into a nice-looking bottle (easiest is the bottle the vinegar came in when you bought it). Discard the mushy “ghost berries.”
Make a vinaigrette. Don’t have a recipe? You can just search for one on this site.
How can anything this easy not get five stars in the ‘worth it’ rating? It takes a total of ten minutes of your time to make that fancy flavored vinegar, and, the best part is that it’s all natural flavoring. It’s exactly the type of berry that you use, nothing else.