Blackberry Balsamic Vinegar

1. 1

   place blackberries and herbs into a gallong glass jug (I use a sterilized pickle jar).

2. 2

   Heat white balsamic vinegar in a non-reactive pot until steaming but not boiling.

3. 3

   Pour over berries and herbs. Allow to cool then cover opening with plastic wrap then jar lid. Shake gently and store in a dark place.

4. 4

   Allow it to steep for a week shaking gently each day. Strain through a fine sieve and store in sterile bottles.

* Per serving · 4 servings · Values may vary.

No additional tips available.