I have to confess, I adore condiments. Love them. From infused vinegars, to infused oils, salsa, relishes, rubs…the list goes on and on. Part of it, might stem from my love of jars. I love jars. I love to put things in jars. I love to can, pickle, infuse, ferment….anything and everything you can do in a jar.
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 smoothie 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.
Do you remember back in March when I reviewed Put ’em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put ’em Up, Tasty Ways to Use ’em Up ? 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.
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!
This Blueberry Vinegar is so easy to make, time does all the work. It is perfect for fruit salads or anytime you want a special vinaigrette.
- 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.
This recipe needs to age for one week.