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Pioneering Today-Blueberry Basil Thyme Vinegar Recipe

Food Preservation, Homestead-Life, Recipes

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Blueberry Basil Thyme Vinegar www.MelissaKNorris.com Pioneering Today

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, muffins, pies, and cakes all year long.

But I've now discovered even another use for these wonderful power house, 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

Crush blueberries for Blueberry Basil Thyme Vinegar

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

Melissa Norris
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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.
Tried this recipe?Let us know how it was!

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Melissa Norris

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

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Comments:

  1. 4 Ways to Preserve Blueberries — GNOWFGLINS

    9 years ago

    […] 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 […]

    Reply
  2. Cathy

    June 29, 2015 at 2:28 am

    Just bought blueberries. Have fresh thyme, basil. Must do.. Thank you. Best way I can save the herbs for later use?

    Reply
    • Melissa Norris

      June 30, 2015 at 4:31 am

      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.

      Reply
  3. Barbra

    8 years ago

    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

    Reply
  4. Miranda Cunningham

    July 25, 2016 at 4:52 am

    how dose this do on meat? I know you say you can but are you just pouring it on? Adding other things, frying, baking?

    Reply
    • Melissa Norris

      7 years ago

      I used it to create a base marinade with oil and and garlic for chicken and then either grill or bake.

      Reply
  5. Rebecca

    December 31, 2018 at 10:47 am

    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! 🙂

    Reply
  6. Janet Walbrink

    4 years ago

    ‘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!

    Reply
    • Melissa Norris

      4 years ago

      I love that!

      Reply
  7. Amy

    3 years ago

    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.

    Reply
  8. Morgan

    January 22, 2023 at 9:49 am

    Does this HAVE to be refrigerated? Or is it shelf stable

    Reply

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