Blackberry Vinegar Recipe

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.

Step 1

Pick 1lb of blackberries. Remove the stalks, use only the berries.

Step 2

Put the blackberries in an earthenware dish. Make sure they are no more than 2 inches deep.

Step 3

Pour on enough cider vinegar to cover them.

Step 4

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.

Step 5

Now grab a muslin bag (a jelly bag is perfect for this), and strain the blackberries for twelve hours.

Step 6

Get a saucepan, and for every 1/2 pint of juice, add 1/2lb of sugar.

Step 7

Bring the liquid up to boil, while at the same time stirring until all the sugar has dissolved. Once boiling, simmer for five minutes.

Step 8

If a frothy scum (sounds appealing!) appears on the top of the blackberry liquid, skim it off.

Step 9

Wait for the liquid to cool before pouring into a suitable bottle.

Further Reading


  1. Hallo! during the war when staying with our grandparents in Derbyshire, Grandma would serve up the most delicious Yorkshire Pudding .. and the blackberry vinegar would be passed around to pour over the top. Try it .. simply delicious! Oh, and the cold recipe .. works like magic!

  2. I can think of no reason why frozen blackberries shouldn’t work. Often it is advised to freeze fruit before making up wine or jam recipes as it helps to break down the fruit.

  3. You could try it with sweet cicely or stevia leaf., or you could probably use a more diabetic friendly sugar such as coconut sugar. I use coconut sugar in other cooking and find it doesn’t raise my blood sugar levels. I have type 2 diabetes by the way.
    I will be making the vinegar this year with both sweet cicely and coconut sugar (different batches).

  4. I used this recipe last year for about 5kg of blackberries from our Himalayan Giant, and it worked a treat. I think I made about 4 litres. We are in the habit of a pancake breakfast each Wednesday.

    I ran out about 2 months ago, and bought some Artisan B.B. vinegar, which turned out to be about as strong as vinaigrette .. useless.

    I want something where a tablespoonful on a pancake will blow my ears off, and wonder if there are any suggestions for shoehorning more blackberry into the recipe?

    Ths year’s harvest has just started, and I am trying leaving the first lot in for 24 hours, then applying a potato masher, followed by another batch of blackberries, then leaving for a week to steep.

    Would semi-liquidising help? I have not tried that.


  5. I make Blackberry vinegar every year. It,s wonderful for colds and sore throats. Even just for a hot treat on a cold day! I use a glass bowl to steep and also mash the blackberries to get every ounce of juice and flavour out of them. Just picked 2 pounds to start this years supply!

  6. I’ve been making B.B. vinegar since I got married in 1960, I am now 84 and I’m making a few bottles right now. We had such a good crop this year. Yes we also use it on Yorkshire’s and for colds in the winter. Many thanks. M

  7. I put all the ingredients in a large kilner jar leave it until I remember it’s time to boil it up, could be a month or so 🙂 then do as above ref. boiling and bottling. Don’t throw the drained berries away, add a bit of fresh finely chopped ginger, a bit of mustard, some chopped onion, preferably red, salt and pepper, possibly a touch more sugar and some wine vinegar to thin it down a little, pop it in a pan, bring it to a boil then simmer for 10 mins or so till it thickens, then bottle up and seal whilst hot. Instant blackberry chutney, nothing wasted, other spices can be added.
    Bimbi’s problem is more than likely mould, there are some that can survive in acidic / sweet conditions, best to cover the bowl of berries (clingfilm or jar with a lid ) to prevent this, though it could be the culture used to turn apple juice to apple vinegar if unpasteurised vinegar is used, hence the mention of the mother, similar to using some of the yeast froth when brewing beer to start another batch.
    P.s. Ever tried blackcurrant vinegar on bacon sarnies. 🙂

  8. As a child I well remember my mother and granny making blackberry vinegar which we used particularly for pancakes instead of lemon juice. And it seemed to keep for years, I’m not sure whether this is just a Midland Leicestershire custom or whether it is more widespread.

  9. I’ve made blackberry vinegar many times comes out perfect every time is an old recipe my Nan used to make us kids…. it’s perfect with pancakes and vanilla ice cream lasts years stored in a cool cupboard

  10. I’ve been making blackberry vinegar for years , in the throws of this years batch . Red wine vinegar for me , works every time. Just read the chutney idea . Great , as I have wasted the berries for years.

    • There is some loss, yes. Because we drink the liquid in this recipe, we are therefore getting the vitamins and minerals.

      Loss of vitamins and minerals from vegetables is mainly because of extraction into the cooking liquid rather than their destruction. (link)

  11. Hi
    Wow loving all the comments and memories of blackberry vinegar! I mix half acv half local honey to make a medecinal oxcymel and also add all the other autumnal hedgerow berries. It’s amaZing with hot water for any winter ailments. And we eat the blackberry vinegar on our kale and winter greens its so good! My question is: is there a way of melting the sugar and not boiling the blackberries.. I am worried it will kill off the vitamins and minerals. Thank you!

  12. I have today started my first batch of 2020 blackberry vinegar.

    By dint of a potato masher I have managed to use 2kg of blackberries and only 500ml of cider vinegar, which looks as though it will give me about 1.5-2l of blackberry vinegar. It will get a week to steep, and a second dose of blackberries if the expected glut materialises.

    I will probably also reduce the amount of sugar per volume, as there is reduced vinegar content – to keep the sweet and sour balance.

    I am hoping for a product the colour density of Quink which will blow my ears off with its blackberry flavour.

    Time will tell.

  13. Hello 🙂 I’m just making today, does the boiling kill the good bacteria of the apple cider vinegar? Has anyone ever tried making a sugar syrup to add to the fruit and vinegar instead of boiling?
    Thanks in advance for any advice

  14. Hi

    Has anyone tried the same process with sloe berries or a mix of sloe and blackberries. I’ve several bags of sloes clogging up my freezer and am not partial to sloe gin ! Thanks

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