Huckleberry Vinegar! Or Any Berries Desired

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 2 cups huckleberries or 2 cups berries, of choice
• 4 cups vinegar (or play with any vinegar you desire but be sure 5 percent acidity)
• 1/4 cup packed lemon verbena leaves or 1 lemon zest, no pith
• 2 tablespoons honey or 3 tablespoons sugar

Recipe

• 1 rinse the berries and drain on paper towels. pat as dry. crush the berries slightly in a small bowl. i found the citrus squeezer worked great for this. transfer berries and lemon verbena or zest to a 1 quart wide-mouth sterilized jar.
• 2 bring the vinegar to almost a a boil in a small non-corrosive saucepan. remove from the heat. dissolve the honey or sugar in it and pour all but 1 cup over the berries and verbena or zest. reduce the 1 cup vinegar to fit in the 1 quart jar.
• 3 allow the berries to cool to room temperature. then screw on the cover and store in a cool spot (not the refrigerator) for 10 to 14 days.
• 4 taste after 10 days for flavor. if it’s not strong enough, let it sit longer.
• 5 when the flavor is to your liking, strain (through several layers of cheesecloth or unbleached coffee filters) out the berries and lemon verbena or zest. pour into a gift bottle. (use a funnel if needed.) if you want, add a garnish of fresh, clean, mold-free berries. label and use.