Really, this raspberry vinegar recipe is so easy and very necessary. With berries in season and a probable bottle of cider vinegar on your shelf as we speak this a no-brainer recipe. I’m going to do some playing with this but here are the nuts and bolts. Use this for a lovely vinaigrette on summer salad greens (especially tasty with arugula or mustard greens) or add a sprinkle to grilled vegetables.
Raspberry Thyme Vinegar
Use different herbs. Consider basil, thyme, rosemary or lemongrass. The basic concept requires adding enough cider vinegar to cover the berries. The size of glass jar will depend on the amount of berries used. Cleanliness and using serialized items is important.
: phoebe's pure food
: dressing, gluten-free, vegan
Ingredients
- ½ pint (6 ounces) fresh raspberries, blackberries or blueberries
- small bunch (loosely ¼ cup) fresh thyme branches
- ¾ cup apple cider vinegar for concentrated flavor or 1⅕ cups
Instructions
- Prepare a glass canning jar by sterilizing in a hot water bath.
- Wash the berries. Allow them to dry on a towel.
- Fill the sterilized jar with berries and herbs.
- Add enough cider vinegar to cover the berries and gently mash, only to break not to create a paste.
- Cap with a tight fitting lid and place in a sunny window for a week.
- Strain the liquid by pouring through a fine sieve into another sterilized jar. Discard the berries and refrigerate the vinegar.
[…] I had made raspberry vinegar before, according to a recipe from the River Cottage Preserves Handbook, and found it a bit too sweet. This time I followed the recipe recently posted by Phoebe’s Pure Food. […]