Blackberry (Rubus fruticosus) vinegar is fantastic added to salad dressings. It can also be used as a thirst quencher on a hot day, and is excellent as a hot drink when you have a cold or the flu.
When you notice a cold looming, take 1 tablespoon of blackberry vinegar in a cup of hot water, or drink 2-3 cups a day if your cold is full-blown.
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Pick 1lb of blackberries. Remove the stalks, use only the berries.
Put the blackberries in an earthenware dish. Make sure they are no more than 2 inches deep.
Pour on enough cider vinegar to cover them.
Now cover with a dish and leave for 3 to 5 days, depending on how time-strapped you are. Leaving them longer will simply impart a stronger bramble flavour.
Now grab a muslin bag (a jelly bag is perfect for this), and strain the blackberries for twelve hours.
Get a saucepan, and for every 1/2 pint of juice, add 1/2lb of sugar.
Bring the liquid up to boil, while at the same time stirring until all the sugar has dissolved. Once boiling, simmer for five minutes.
If a frothy scum (sounds appealing!) appears on the top of the blackberry liquid, skim it off.
Wait for the liquid to cool before pouring into a suitable bottle.