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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.
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