Photo: Rasbak at Dutch Wikipedia, CC BY-SA 3.0 · source

Vinegar · From Bladwijzer

Blueberry vinegar

Updated on 9 October 2026

• Makes: makes ± 500 ml
• Time: 15 min + 2 weeks infusing
• From: Highbush blueberry

Ingredients

• 250 g blueberries (fresh or thawed)
• 500 ml white wine vinegar or cider vinegar with 5–6 % acidity
• 1–2 tbsp honey or sugar (optional)
• 1 sprig of thyme or mint (optional)

Method

1. Rinse the berries and drain them well. Put them in a clean, sterilised jar and crush them with a fork.
2. Stir in the honey and add the sprig of thyme or mint if you like.
3. Warm the vinegar until it is just lukewarm (do not boil) and pour it over the berries until everything is covered.
4. Close the jar. Use a plastic lid, or put a piece of baking paper under a metal lid, because vinegar attacks metal.
5. Leave to infuse for 2 weeks in a cool, dark place and shake every few days.
6. Strain the vinegar through a fine sieve or a cloth, pressing the berries lightly. Pour it into a clean, sterilised bottle.

Storing: A year in a cool, dark place. If the vinegar smells odd or mould grows on it, throw it away. Lovely in dressings, over red cabbage or in a vinaigrette.