Esta es una exhibición prevé de cómo se va ver la receta de 'Blackberry Vinegar' imprimido.

Receta Blackberry Vinegar
by A.L. Wiebe

Blackberry Vinegar

I have been making this vinegar for years, and it can be used in such a variety of ways, that I really cannot imagine my pantry being without it.
I use it as a salad dressing, with chicken, turkey, and fish dishes.
You do not have to use blackberries, as raspberries work well in this too. I imagine that strawberries would be a lovely substitute as well, but I haven't tried them as I'm allergic to them.

Calificación: 4.8/5
Avg. 4.8/5 2 votos
Tiempo de Prep: Canada Canadian
Tiempo para Cocinar: Raciónes: 1

Va Bien Con: seafood, fish, pork, grilled meats and poultry, salads

Ingredientes

  • 4 lb. blackberries (fresh or frozen), washed and drained well.
  • Malt vinegar to cover berries completely
  • Sugar

Direcciones

  1. Place berries into a crock, or other non-reactive and non-metallic container. Not in plastic either! Ewww!
  2. Cover with the vinegar, put a lid or plastic wrap over the container and let stand 3 days, stirring once each day.
  3. At the end of this, pour all into a cheesecloth-lined strainer that is set over another container. Invert a plate over the top, weight it down with something heavy like a large can of tomatoes and let drain all day, or over night.
  4. Measure juice and add 1 lb sugar per pint of juice.
  5. Bring to the boil, then reduce to the simmer for 5 minutes.
  6. Collect and discard top scum.
  7. Cool, bottle label and enjoy.