Fruit Vinegar(s)

About: I live in the UK, and own a small business designing and building: Cargo Carrying Bicycles, Bike Trailers, Pedal Powered Utility Trucks & Vans, Pedal Racing Cars and Human Powered Vehicles, lightweight Pony ...

Blackberry vinegar is my number one favourite, and it began as an end of summer holiday family ritual when I was growing up .For us Blackberry picking always began on the last Sunday of the annual school summer holiday. The resulting Blackberry harvest provided our family for several months to come with; jams, pies, syrups, cordials and vinegars, etc. It was a tradition that I continued with my children, becoming a much looked forward to, end of summer ritual.

My Mother and Grandmother both swore by Blackberry vinegar as a cure all for coughs, colds, sore throats and the flu. No doubt this is because of the amounts of vinegar and Blackberries used; I have read somewhere that Blackberries are one of the few fruits that do not experience the destruction of vitamin C when they are cooked.

You can use virtually any soft fruit or berries to make a fruit vinegar, and other favourites of mine are; Blackcurrant, Blueberry, Logan Berry, Raspberry and Strawberry. Although in the past I have also used Apples, Pears, Peaches, Damsons and Plums

Here is a link to the alternative method that iI also use to make fruit Vinegars:

Normally I would pick the berries when they are in season, However, it is the middle of December and so I have cheated a little, by purchasing 1 Kg of frozen Black Forest fruits from one of the major supermarkets. This fruit and Berry mix consists of; Blackberries, Raspberries, Blackcurrants, Black Cherries, Black Grapes and Strawberries.

The other ingredients for this fruit vinegar are; 2 litres of Malt vinegar, and 2 Kg of white granulated sugar. Note; if you pay attention you will notice that I was not fully prepared, and only had a little over 1.5 kg of sugar available and so I was reduced to ad-libbing, by utilising 425g of clear honey (keep your eyes on the sugar jar behind the kettle in the photos). You can make a fruit vinegar with Honey, but that is usually in a 50-50 ratio with the sugar. I have made this batch of fruit vinegar in the ratio of 3 parts sugar, and 1 part Honey. Normally I would make fruit vinegar in the ratio of; 1 kg fruit, 1 kg Sugar, and 1 Litre of Vinegar.

Step 1: The Preperation:

First let the pack of fruit thaw out. Obviously if you have picked the fruit and berries yourself, you will not have to go through this stage.

Step 2: The Hot Work:

Step 3: Using & Enjoying Fruit Vinegars:

These fruit vinegars are a lot like a good wine, improving as they age. So if the opportunity allows, let them mature for a few months or even a year or two.

There are many ways to use fruit vinegar and I will list a few my tried and trusted favourite methods.

Coughs and sore throats: Take 2 teaspoons of neat Blackberry or Raspberry vinegar as an expectorant cough mixture as and when required.

Colds, Flu, and Fevers: Fill a tumbler half full of Blackberry or Raspberry vinegar, top off with boiling water and drink.

As a marinade: Pour about 2-3 mm of Fruit vinegar into a flat bottomed dish and marinade Pork chops, Lamb chops, Chicken and Turkey breasts, Prawns or White fish Fillets; Cod, Coley, Haddock, Sea Bass and Whiting, etc. Turn over after a couple of hours and marinade the other side, then grill or BBQ for a wonderfully fruity, sweet and sour flavour. I can certainly confirm how tasty Reindeer steaks marinated in Arctic Blueberry Vinegar are.

On a roast: Pour over the Sunday Joint before popping it into the oven. Goes extremely well upon Lamb, Pork, Chicken and Turkey, but it is absolutely fabulous on roast Duck, Pheasant, and Rabbit. The resulting gravy is divine.

Brush a little fruit vinegar into the cavity of a Trout, Arctic Char, a Mackerel, or on to a Salmon, Tuna, Swordfish or Marlin Steak or fillet before grilling. Oily and Pelagic fish do not seem to marinade well in fruit vinegar, but it does work extremely well when they are only lightly coated using a brush.

As a Drizzle: Now this is where I will start all of the controversy, drizzle it on to; pancakes (a Shrove Tuesday family tradition), leftover Yorkshire pudding, Ice cream, Quiche, Baked Alaska, Sponge, Cheese cake, on toasted nuts and roasted Chestnuts, or enjoy it warmed over a spirit burner as a dip with a cheese board, the list is endless.

Well, that is how I make fruit Vinegars, and some of the ways that I enjoy the fruits of my labour. I trust that you have enjoyed this article, and will be encouraged to make and use your own fruit Vinegars



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    10 Discussions

    spark master

    2 years ago

    looks rather tasty methinks!


    5 years ago on Introduction

    I have a fantastic blackberry field near me. Last year I made blackberry jam, wine, vodka and gin. I will definitely have to give this a try in the next few months! FAVOURITED!


    7 years ago on Step 2

    Text below the pictures would be helpful I thought I would have to guess what's happening! lol...HOWEVER, I just noticed if I move my curser/pointer/mouse over the picture and find the YELLOW BOX, the directions and notes are there instead.

    I would love just the text version as well, as I don't want to print out all the photos!

    This makes me want to take some blackberries out of the freezer right now!

    Can I substitute Cider vinegar for the Malt vinegar?

    1 reply

    Reply 7 years ago on Introduction

    Hello JR88,

    Thank you for the comments: I have no idea what happened to the text and why it is missing, but I'll bring it back up to date when I find the main files on my PC.

    Cider vinegar is also very good to use, so is white wine vinegar, and spirit vinegar.


    8 years ago on Introduction

    Yum...this is totally doable and I am so excited to now have a purpose for all those wild blackberries I picked this summer :)


    8 years ago on Introduction

    Hey! I'm tempted to try doing this ASAP..I LOVE fruity flavored vinegars, and I love berries so...the combo sounds great!

    A couple comments/questions! First, do you have to use malt vinegar? Or can any vinegar work? I ask because malt is not the kind I usually buy for other uses anyway, I usually use apple cider.

    Second; I know you have a lot of great photos for the hot work step, but for those of us who are text-based people (especially when I'm cooking), could you add some text to this step? Thanks! :D

    2 replies

    Reply 8 years ago on Introduction

    Hello Batness,

    My preference is for the sharp sour taste of fruit vinegars. But Apple, Cider, Rice, Wine, etc, vinegars can be used, and many of my friends use these to make supurb Fruit Vinegars. However, I restrict the fruit vinegars that I enter into shows to be based on either malt or cider vinegars, having found that the judges prefer that "Sweet & Sour" smack during the tasting sessions. I also find that these sharper vinegars provide an excellent base for cooking Meats and Fish with.

    Regarding the second comment (and me being new to instructable posting), is the text that I have added to each photo in the little yellow boxes insufficent?

    I thought it would be much better to use a directly relevent sentence or two for each step rather than rambling and possibly confusing paragraphs.


    Reply 8 years ago on Introduction

    Thanks for the help!
    As for the second step text, I can view it easily on a computer, but for example if someone was going to download the PDF to cook from (as I sometimes do) or if you're viewing this on a's hard to view the text in the image notes easily.

    A couple sentences at least would be helpful, that way when I'm trying to do this with my phone out it's easier. XD It's purely a laziness issue, but it does save some time not having to blow up and click on each photo.

    Hey Gareth, If you add a pic to the intro step so people browsing can see what your instructable is about, you'll get more views.


    1 reply