This Easy Blueberry Vinegar is a great way to preserve blueberries! It makes a great vinaigrette and a lovely Christmas gift for food lovers!
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Easy Condiments Make Great Foodie Gifts!
Part of it, might stem from my love of jars. I love jars. I love to put things in jars.
Part of the reason I love putting things in jars is because you are keeping them for later. Like these gorgeous blueberries. I could have made a Blueberry Compote, or an Instant Pot Quinoa Blueberry Breakfast Bowl, or just sat there and ate them all one little blue bite at a time.
But I wanted to save them a bit. Have a little bit of blueberry later.
Infusing Vinegar with Blueberries
Do you remember when I reviewed Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up - you can read my review here. One of the things that I said I was going to make was the blueberry vinegar.
Yes, the book is filled with tons of gorgeous recipes, and yes, I chose to make one of the easiest in the book. Surprised? I think not.
It's so easy to make this blueberry vinegar! You add blueberries to a sterilized jar. Bring vinegar and sugar (I use a superfine because it dissolves so easily) to a boil and then pour over blueberries. If you are using a regular canning jar and lid, you want to line with parchment paper to keep the vinegar from corroding the lid.
Store in a cool, dark place for a week, shaking it daily. Strain and decant into a pretty bottle or jar!
Easy peasy and it makes a great holiday gift for your foodie friends and family.
I know what you’re thinking. Yes, the blueberry vinegar is super easy (time does all the work)…but what can you do with it.
Oodles, my friend, oodles. From vinaigrettes to pan reduction sauces. And one of my favorite things about the book is that right next to every preserving recipe is a use-em-up recipe.
For the blueberry vinegar, she has an old fashioned Blueberry Shrub recipe – which is basically 2 tablespoons of your yummy blueberry vinegar stirred into seltzer or water – so good!
- 1 pint blueberries
- 2 cups distilled white vinegar
- 1 cup sugar
- Sterilize a one quart jar and add blueberries to the jar.
- Bring the vinegar and sugar just to a boil, stirring to dissolve the sugar, and then pour over the berries. Top the jar with wax paper or parchment paper to keep the lid from corroding. Screw on the lid and shake the jar. Place it in a cool, dark place for about a week, shaking it daily. Strain out the solids and pour the vinegar back into a sterilized jar. Keeps at room temperature for 3 months, refrigerated for 6.
- Makes about 1 quart.