Blackberry Vinegar
3 cups fresh blackberries
2 cups rice vinegar
2 cups sugar
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Process berries in food processor until smooth.
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Combine puree and vinegar in bowl and let stand at room temperature for 24 hours. Stir occasionally.
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Strain fruit to remove the seeds and add berries to a large saucepan. Stir in sugar and simmer 5 minutes.
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Cool and pour into jars with airtight lids or corks. Vinegar lasts several months on your counter.