Go Back
+ servings

Blueberry Vinegar

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.  
Course Condiment
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Steeping Time 7 days
Total Time 7 days 10 minutes
Servings 16
Calories 70kcal
Author Pam


  • 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. 


Calories: 70kcal | Carbohydrates: 16g | Sodium: 1mg | Potassium: 22mg | Sugar: 15g | Vitamin A: 15IU | Vitamin C: 2.9mg | Calcium: 4mg | Iron: 0.1mg