This Easy Blueberry Vinegar is a great way to preserve blueberries! It makes a great vinaigrette and a lovely Christmas gift for food lovers!
Post may contain affiliate links, full disclosure on sidebar.
Click here to pin this Easy Homemade Blueberry Vinegar now!
Easy Condiments Make Great Foodie Gifts!
I have to confess, I adore condiments. Love them. From infused vinegars - like this Mango Vinegar or this Chive Blossom Vinegar, 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 - like these Simply Good Dill Pickles, pickle, infuse - Pineapple Jalapeño Tequila - a favorite, ferment (try these Half Sours) ….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 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.
Is it OK to use frozen blueberries in this recipe? Thank you!
Pam Greer says
I've never tried them, but I don't see why they wouldn't work. It might be a little bit diluted because of the moisture from the berries.
Random Pat says
If any of you eat chicken liver occasionally, the Silver Palate Cookbook (Julee Rosso and Sheila A. Lukins) recipe for blueberry vinegar cream sauce elevates liver to a new level of pleasure.
It's so easy to make a small gifts to my neighbor. Thank you for sharing!
Pam Greer says
It does make the perfect easy gift!
Love that beautiful color of the vinegar and I am with you about the condiments. I love condiments too...the essence of food lies in good condiments..isn’t it! Such a good and easy recipe to try!
Blueberry vinegar...want want want! Love this and I know it'll be so versatile in ALL the salads 🙂 Thanks for sharing!
Ohh I love to make some of this and then make a great dressing with it! This has to be incredible!
Pam, you know how there are all these recipes that are showing up in the feed all the time... Everyone is making, remaking, inventing them all over... But blueberry vinegar?! This is literally the first time I see it on the web, and it's crazy cool. Thanks a lot for sharing this awesome recipe.
Tracy Koslicki says
Wow! I'd never thought of using a blueberry vinegar - nevertheless MAKE it! But yes it sounds like it would be PERFECT for a vinaigrette! And let me just say I am soooo jealous of your pantry - it must be FULL of so much homemade canned / jarred / pickled AMAZING-NESS! 😉
Can this recipe be safely canned?
Pam Greer says
I don't know. I just stored mine in the fridge.
Debra @ Bowl Me Over says
I've never made my own vinegar, but it's definitely time to start! I had no idea it was so easy. Thank you for the step by step directions.
Trish - Mom On Timeout says
Those shots are just gorgeous! I see blueberry vinaigrette in my near future!
Barrett @dirtylaundrykitchen.com says
This is a great reminder that preserving starts in the spring. I think of it in August, and by then, blueberries are kind of over. This looks delicious.
you always do the coolest stuff! I love this!
Martha @ A Family Feast says
What a gorgeous vinegar! I've never infused my own vinegar - but this sounds so easy, and we have a big carton of blueberries in our fridge...I've got to try this recipe!
heather @french press says
this sounds like a wonderful idea - and I'm with you in my love of all t hings canned
La Table De Nana says
Such a pretty post:)
you love condiments? i had no idea. 🙂
I love making my own vinegars Pam but I have never made Blueberry before. I think I need some to make shrub.
Bluebell Woods says
ITs so pretty but what would you use it for? I might do this if I knew what to use it with.
Rattlebridge Farm says
Sounds--and looks--ambrosial! I bought grape vines last week, and now I'm going to look for blueberry shrubs.
Jacqueline Meldrum says
That sounds brilliant. It would be so nice on a salad.
I am not at all opposed to receiving a few jars for Christmas. Just sayin'.
The fact that this is easy makes it all the more appealing! Especially to someone who has never canned before. 🙂 I had my first shrub this summer and am kind of in love. That's motivation enough for me to make this!
I love that book, and this vinegar looks gorgeous. A place near my house serves a great spinach salad topped with blueberries and goat cheese, and dressed with blueberry vinegar. This vinegar needs to go on my to do list for this weekend, I want to try it in the shrub you mention it sounds so interesting!
Love your photos Pam. I'm afraid I would have been the one to enjoy each and every "blue bite". Blueberries are ahead of chocolate on my long list of loves.