Elderberry vinegar
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This elderberry vinegar recipe is a great example of how the seasonal foraged fruits can be preserved. The fruitiness of the berries will add instant intrigue to salad dressings, or you can even use the vinegar to flavour cocktails.
Ingredients
Elderberry vinegar
- 200g of elderberries
- 500ml of red wine vinegar
- 50g of sugar, (optional)
Method
1
Remove the berries from their stems using a fork and wash them well, removing any bits of leaf or stalk
2
Place in a pan and lightly crush the berries with a potato masher, then pour over the vinegar
3
Simmer for 10 minutes, then transfer to a sterilised jar. Allow to cool before closing the jar and leave in a cool, dark place to infuse for 1 month
4
After 1 month, strain the vinegar (you can use the pickled berries in a stew or salad)
5
At this stage you can add some sugar if you'd like a bit of sweetness to your vinegar. Return the vinegar to a pan, add the sugar and heat until it dissolves
6
Transfer to a sterilised bottle
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Elderberry vinegar
