White Balsamic Blackberry W Lemon Thyme Vinegar Recipes

BLACKBERRY VINEGAR

Steps:

• In a one-quart mason jar place the blackberries in the bottom. You may crush lightly with a wooden spoon for the most flavor if you like. Fill the jar with the vinegar and put the lid on. Place the jar outside in the sun to steep all day like you would for Sun Tea. At the end of the day strain vinegar into another jar. Will keep for months.

WHITE BALSAMIC BLACKBERRY W/ LEMON THYME VINEGAR

Steps:

• Heat vinegar until steamy but not boiling.
• Remove from heat and add blackberries and lemon thyme and allow to cool to room temperature.
• Pour all into a sterile, wide-mouth jar and seal tightly. Place in a cool dark spot and shake gently twice a day for about 1 week.
• Strain and decant into a sterile cruet and use as a substitute for regular vinegar.

BLACKBERRY BALSAMIC VINEGAR DRESSING

Steps:

• Simmer blackberries until the juices are released.
• Let cool.
• add next 5 ingredients.
• Bottle and refrigerate for 1 week before using.

THYME VINEGAR

Steps:

• Wash and dry thyme.
• In a large saucepan, bring the vinegar to a boil over high heat.
• Add four thyme springs to the vinegar.
• Remove from heat and let cool, uncovered, until vinegar reaches room temperature.
• Remove the thyme from the vinegar.
• Pour vinegar in hot sterlized bottle, add remaining thyme and seal.
• Store in a cool, dark place for at least one week before using.

BEAUTIFUL BLACKBERRY BALSAMIC DRESSING

Steps:

• Pulse blackberries and balsamic vinegar together in a blender until smooth.
• Strain blackberry mixture through a fine mesh strainer into a bowl. Stir yogurt and sugar into the blackberry mixture with a whisk until smooth.

BLACKBERRY VINEGAR

Steps:

• Sterilze a 1 qt glass jar. Use a new lid.
• Carefully wash berries and lay them on wax paper. fold paper over and press carefully to just bruise. If you press to hard your will have black berry mush.
• Using the paper pour them into the jar [make sure it is still warm from the sterilze step].
• Heat vinegar to just below boiling. About 195°F Pour over berries using a funnel. Be careful not to burn yourself.
• Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions. Store in a cool dark place for 3 weeks.
• To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread.
• When it is right strain the vinegar through a sieve into pitcher or measuring cup. Discard the berries.
• If cloudy strain again through a coffee filter.
• Prepare a sterile 1 pt glass bottle or jar and a cork or lid. Pour into the still warm container and wipe lid again with clean paper towel. cork and seal.
• This will last up to 3 months if you keep in a cool dark place.
• Once open refrigerate.