Raspberry and blueberry vinegars have an amazing smell and a very bright taste. They are great for dressing various salads, both vegetable and fruit salads. Steaks (from beef, pork, chicken, turkey) are also very tasty if you add a little raspberry or blueberry vinegar to the pan at the very end of cooking.
It is necessary
- Raspberry Vinegar:
- - table vinegar (or wine) 500 ml;
- - raspberries 200 g;
- - sugar 1 tablespoon
- Blueberry vinegar:
- - blueberries 1 tbsp.;
- - wine vinegar 2 tbsp.
Instructions
Step 1
Rinse blueberries under running water, let dry. In a plastic jar, mix wine vinegar and blueberries, close with a plastic lid. Shake and leave in a warm place for three days, shaking the jar once a day. After three days, strain the blueberry vinegar through cheesecloth and pour into a suitable container. This vinegar is suitable both for dressing salads and for pickles.
Step 2
Raspberry vinegar. Sort out raspberries, rinse under running water, let dry. Grind 100 grams of raspberries with sugar and transfer to a glass jar. Warm up the cousse slightly. Pour over the berries. Close the jar tightly and refrigerate for two days. After two days, strain the vinegar and pour into a clean bottle.
Step 3
Then add the remaining berries. Leave in the refrigerator for another week. If desired, you can strain or leave with berries. You can use raspberry vinegar as a dressing for salads or for marinade meat, poultry, fish.
