1,5 cup vinegar
1 cup blackberries
1 cup apple cider vinegar
Long time ago, in a beautiful medieval town on Carcassone in south west France I came across this beautiful tiny shop selling oils and vinegars. There was an array of vinegars in many tastes and colors. It was especially vinegars in their jewel like colors that enchanted me. I bought myself peach vinegar, that I used quite quickly. I was planning to recreate the vinegars at home, but it took some time before I did so.
Rinse the blackberries under running water, put them in the saucepan and cook until the fruit render juice, about 10 minutes. Put the fruit pulp in the jar, pour the vinegar over the fruit, twist the top and shake well. Put in the shady cool place for two weeks to macerate. After two weeks time strain the vinegar, pass the pulp thru the sieve. Pour into a bottle, cover and enjoy.
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