Best Huckleberry Vinegar Or Any Berries Desired Recipes
HUCKLEBERRY VINEGAR! OR ANY BERRIES DESIRED
Capture the essence of summer with fresh picked berries and lemon verbena. So quick and easy to make with just 4 ingredients. Cap tightly with a cork and be sure to label the bottom with the date, the type of fruit you used, and the kind of vinegar you used as the base (regular, white wine, apple cider, sherry, champagne etc) Use in a salad dressing, or use as an ingredient for a marinade,
Provided by Rita1652
Categories Berries
Time 25m
Yield 3-4 cups
Number Of Ingredients 4
Steps:
- Rinse the berries and drain on paper towels. Pat as dry. Crush the berries slightly in a small bowl. I found the citrus squeezer worked great for this. Transfer berries and lemon verbena or zest to a 1 quart wide-mouth sterilized jar.
- Bring the vinegar to almost a a boil in a small non-corrosive saucepan. Remove from the heat. Dissolve the honey or sugar in it and pour all but 1 cup over the berries and verbena or zest. Reduce the 1 cup vinegar to fit in the 1 quart jar.
- Allow the berries to cool to room temperature. Then screw on the cover and store in a cool spot (not the refrigerator) for 10 to 14 days.
- Taste after 10 days for flavor. If it's not strong enough, let it sit longer.
- When the flavor is to your liking, strain (through several layers of cheesecloth or unbleached coffee filters) out the berries and lemon verbena or zest. Pour into a gift bottle. (Use a funnel if needed.) If you want, add a garnish of fresh, clean, mold-free berries. Label and use.
Nutrition Facts : Calories 109.5, Sodium 16.5, Carbohydrate 14.5, Sugar 12.8
HUCKLEBERRY RELISH
Sweet berries get the savory treatment with the addition of shallots, vinegar, and parsley. Spoon the relish over roasted chicken breasts or over grilled chicken or pork.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 45m
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine shallot and vinegar in alarge bowl. Let stand for 10 minutes. Add huckleberries, parsley,and oil, crushing some of the berries to release their juice. Seasonwith salt and pepper. Let standfor 30 minutes before serving.
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