Print Recipe

Blueberry Vinegar


  • 1 1/2 cups white wine vinegar
  • 1/2 cup canned blueberries plus 1/4 cup blueberry syrup from can


  1. Pour into a fancy bottle with an airtight seal. You may have to individually spoon in the berries depending on the size of the bottle opening.
  2. Seal and store in a cool dark place at room temperature for at least 1 week.

Makes 20 ounces.

A serving suggestion is to add some extra virgin olive oil and dress a salad of pears, Gorgonzola, walnuts and mixed greens.

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