Photo: Rasbak, CC BY-SA 3.0 · source

Vinegar · From Bladwijzer

Wineberry vinegar

Updated on 9 October 2026

• Makes: ± 500 ml
• Time: 15 min + 2 weeks steeping
• From: Japanese wineberry

Ingredients

• 300 g Japanese wineberries
• 500 ml cider or white wine vinegar (at least 5 % acidity)
• 1 tablespoon sugar (optional)

Method

1. Remove the sepals, rinse the berries very briefly and leave them to dry thoroughly.
2. Put the berries in a clean, sterilised jar and crush them lightly with a fork.
3. Pour the vinegar over, until all the berries are submerged.
4. Close with a non-metal lid, or put a piece of baking paper under the lid. Leave to steep for 2 weeks in a cool, dark place, shaking now and then.
5. Strain the vinegar through a fine sieve or a coffee filter.
6. Pour it into a clean, sterilised bottle and stir in the sugar if you like.

Storing: At least a year in a cool, dark place, tightly closed. Good in vinaigrette, over goat’s cheese or diluted in sparkling water.