Elderberry Vinegar Recipe

Earlier I talked about slowly expanding your herbal repertoire by investigating one herb/botanical at a time and really getting to know as much as you can about it. I am getting to know the elder – both elderflowers and elderberries, having planted one in my garden. Elderberries are a herbal apothecary staple to help maintain normal, healthy functioning of our immune system and to promote resilience when our bodies are particularly stressed. Last month I shared a recipe for elderberry syrup, this time it is an elderberry vinegar recipe. This fruity vinegar can be used in vinaigrettes, marinades, and barbeque sauces; or for drinking vinegar or shrub cocktails (you may want to add some honey to the recipe if you are intending to drink it).

1 cup dried elderberries
2 cups white wine vinegar
2 tbsp honey if for drinking

Combine the ingredients in a non-reactive pot and bring to a simmer over low heat. Simmer for 10 minutes, stirring occasionally.

Remove from heat. When cool enough to handle, pour into a glass jar and screw on a lid.

Store in a cool, dark place for three weeks.

Strain vinegar through a fine mesh strainer (lined with a coffee filter or cheesecloth if you want).

Using a wooden spoon, press on berries in strainer to extract as much juice as possible.

Pour into bottles. Store in cool dark place.

Notes

• You can use fresh elderberries instead of dried—just double the quantity of berries, and mash them lightly).
• You can use any vinegar of your choice; apple cider vinegar is a favourite but I tried white wine vinegar as it doesn’t add too much of its own flavour so lets the elderberry flavour come through.