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.
- 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
- 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.