Blackberry Vinegar

It suddenly seems like Autumn, which means tons of blackberries in the hedges – I managed to get a small harvest from our neighbours’ bush that hangs over into our garden (shh!), but nowhere near enough to make a pie or jam. Luckily, 200g was the perfect amount to experiment with making blackberry vinegar. On my unpleasantly long commute last week I spent a lot of time listening to the BBC Radio 4 Food Programme (I seem to never switch off from food!) and one of the episodes dealt with vinegars. I’d love to taste really good Balsamic that has matured for 24 years and costs £3 per drop! Obviously I can’t be making Balsamic, but I thought I’d try a traditional English fruit-infused vinegar, after all Big S loves the tangy, vinegary taste, maybe it could make her love blackberries too.

Blackberry Vinegar (dairy-free, egg-free, peanut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

makes 1 small bottle

  • 200g freshly picked and washed blackberries
  • 200ml organic cider vinegar
  • 200g caster sugar

– Place the blackberries in a glass jar and squish with a wooden spoon.

– Pour over the vinegar and leave to steep for up to 3 days

– Slowly strain the vinegar/blackberry mix through a muslin bag (or a fresh kitchen cloth), repeat a couple of times.

– Pour into a saucepan and add the sugar.

– Heat to dissolve and then bring to the boil and simmer for 5 minutes, until slightly syrupy. Skim off any froth that forms on top.

– Pour into a sterilised bottle

– Enjoy on salads, puddings, veg dishes or 1tsp mixed with hot water to sooth a cold.


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

11 thoughts on “Blackberry Vinegar

  1. What a lovely idea! I also noticed the brambles are almost ripe up here too and they seem to be in real abundance this year. They are one of the best things about Autumn – that and the bilberries on the hills, lovely.

    1. I reckon it would keep for absolutely ages…. As long as the bottles are sterilised. Not sure about keeping it in the fridge…. Don’t think it would need it, but then it wouldn’t harm! Great idea about making early Xmas presses x

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