If you have enjoyed recipes using apple cider vinegar to make an elixir drink or tonic, blueberry vinegar makes for a nice change. Today we will take blueberry vinegar to the next level by infusing it with basil and thyme.
Our blueberry bushes our producing wonderfully this year. In fact, it’s our biggest crop yet. I love to eat blueberries straight from the bush, when they burst with sweet goodness, warmed from the sun, there’s nothing better. We freeze them to use in homemade pancakes, waffles, blueberry muffins, pies, and cakes all year long.
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But I’ve now discovered even another use for these wonderful powerhouse, anti-oxidant packed berries. Plus, I get to use some of our fresh herbs.
Are you ready?
Note: Some of the links below are to our affiliate partner Amazon.
Blueberry Basil Thyme Vinegar (adapted from The Ball Complete Book of Home Canning)
2 cups fresh blueberries
2 cups white wine vinegar
1/3 cup basil leaves, crushed
1/4 cup thyme leaves, crushed
Grated zest of 1 lemon or lime
In a large bowl, mash blueberries with a potato masher into 1 cup of vinegar. Pour into a quart sized washed Mason jar. Add remaining cup of vinegar, crushed herbs, and lemon zest. Stir to combine. Cover with a lid or plastic wrap and stand in a dark, cool place. I used my cupboard. Stir every 2 to 3 days and allow to seep up to 4 weeks. Taste weekly until you’re happy with it.
When you’re satisfied with the taste, line a strainer with layers of cheesecloth and place over a large stainless steel pan. Strain the vinegar. Don’t squeeze. When it’s all strained, put the pot on the stove at medium heat until vinegar reaches 180 degrees.
Ladle the hot vinegar into prepared jars, with a 1/4 inch headspace. Process in a waterbath canner for 10 minutes. Or, simply put vinegar in hot jars, let come to room temperature, and store in the fridge.
I plan on using it as a salad dressing. The book recommends using garlic, fresh basil or thyme, olive oil, Dijon mustard, and some sugar (I’d use honey) blended with the blueberry vinegar for a dressing. Mine is still seeping so I can’t tell you the exacts on how I’ll use it or measurements for the dressing. I’ll update this part as soon as it’s ready.
What’s your favorite use for blueberries? Did you ever read Blueberries for Sal (Puffin Storytime) *affiliate link, it was my favorite story as a child. No wonder it’s still a classic from 1948. If so, you’ll know why I can never pick blueberries without thinking, kerplunk, kerplink.
Blueberry Basil Thyme Vinegar
Ingredients
- 2 cups fresh blueberries
- 2 cups white wine vinegar
- 1/3 cup basil leaves, crushed
- 1/4 cup thyme leaves, crushed
- Grated zest of 1 lemon or lime
Instructions
- In a large bowl, mash blueberries with a potato masher into 1 cup of vinegar. Pour into a quart sized washed Mason jar. Add remaining cup of vinegar, crushed herbs, and lemon zest. Stir to combine. Cover with a lid or plastic wrap and stand in a dark, cool place. I used my cupboard. Stir every 2 to 3 days and allow to seep up to 4 weeks. Taste weekly until you're happy with it.
- When you're satisfied with the taste, line a strainer with layers of cheesecloth and place over a large stainless steel pan. Strain the vinegar. Don't squeeze. When it's all strained, put the pot on the stove at medium heat until vinegar reaches 180 degrees.
- Ladle the hot vinegar into prepared jars, with a 1/4 inch headspace. Process in a waterbath canner for 10 minutes. Or, simply put vinegar in hot jars, let come to room temperature, and store in the fridge.
Does this HAVE to be refrigerated? Or is it shelf stable
I’d love to hear a follow up to this blogpost to hear how it turned out and the different ways you used it! I need inspiration and ideas for this type A “follow the recipe/don’t ever ever off the path” kinda person LOL.
I used lemon basil , lemon thyme and the vinegar came out fantastic.
‘Blueberries for Sal’ had been a favorite of mine since childhood! So much so that one year my husband bought it for me for our anniversary! Kerplunk!
I love that!
Hi there,
I love this recipe and I wanted to try making flavored vinegar for the first time!
I ran into some issues that you can help me with.
1) I shook the jar when I thought about it but I did forget sometimes. Anyway when I was straining it, one of the basil leaves looked a little fuzzy like it was growing something on it but all the solids were below the liquid. I’m also super paranoid so I could just be crazy.
2) It took a long time for the vinegar to reach the temperature before I put it into jars. I took so long that I only got one small half pint jar from the full recipe. What did I do wrong?
It was my first try so I will definitely try again.
Thank you so much! 🙂
how dose this do on meat? I know you say you can but are you just pouring it on? Adding other things, frying, baking?
I used it to create a base marinade with oil and and garlic for chicken and then either grill or bake.
Hi there, did you finally make your dressing using this recipe?
I’d love to know your ingredients as I’m ready to make up my gift bottles of vinegar.
Why not squeeze the pulp? Did you use the pulp for anything?
Barbra
Just bought blueberries. Have fresh thyme, basil. Must do.. Thank you. Best way I can save the herbs for later use?
Cathy,
After the herbs are used for the vinegar, I don’t know that you could re-use them, most of their oils will in the vinegar. As for fresh herbs, you can either dry them or use salt to cure them.
[…] for chicken or pork. It’s also an easy way to preserve some of your harvest. We make this Blueberry Basil Thyme Vinegar in the summer to enjoy well into the fall and winter. Either can it or store in the […]