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Blueberry vinegar recipe

Though not a pure blueberry vinegar (it is based on a standard white vinegar with blueberry added) this recipe from the U.S. Highbush Blueberry Council sure sounds good. And it takes a lot less time than fermenting pure blueberry juice.


  • 2 cups fresh or frozen blueberries
  • 2 cups white wine vinegar
  • 2 tablespoons sugar


  1. In a large non-reactive saucepan, crush the blueberries with a potato masher or back of a large spoon. Stir in vinegar and sugar; bring to a boil and stir until sugar dissolves. Remove from heat and allow to cool.
  2. Pour the mixture into 1-quart jar or storage container; cover and refrigerate 48 hours to allow flavors to blend.
  3. In a fine wire sieve, strain blueberry mixture pressing out as much liquid as possible; discard solids. Line the sieve with cheesecloth and strain out finer particles. Pour vinegar into a glass bottle or jar and cover. Refrigerate.

Preparation time: 48 hours including marinating time

Cooking time: 10 minutes


Uses: vinaigrettes; marinades and glazes for red meat and game; barbecue sauces; beverages

Yield: 1-1/2 cups