Do you ever make berry jellies, syrups or cordials? If so, this recipe is for your kitchen! Some of us may already have ‘uses’ for leftover berry seeds and pulp, like animal feed or compost. But here is one more way to get everything you can from your berries before tossing them out.
If you steam juice fruits, this is an exceptional way to use the leftovers!
Go ahead and use whatever berry type you’ve got, so long as it has seeds and skin.
HOW TO MAKE FRUGAL BERRY VINEGAR
- 6-7 C berry pulp
- 2 C water (roughly)
- 1/4 C honey
- a 1/2 gallon jar + a quart jar
- cloth and string
Directions: save the berry pulp from your jelly straining cloth. Place 8 C of pulp in a 2 quart (half gallon) jar.
In a quart jar combine 1 C room temperature water with a 1/4 C raw honey. Tighten down a lid and shake to dissolve raw honey.
Pour the water/honey mixture over berry pulp. Add up to 1 C water, filling the jar to the shoulder. Note: leave room for expansion!
Cover with a lid and let it sit for 3-5 days, releasing gasses daily. If the build up is too extreme, you can remove the lid and cover mouth with a cloth. Secure with canning ring or rubber band.
When 3-5 days have passed, strain your liquid, catching solids in a cloth. Skins and seeds can be left to drip for the next 4-6 hours. Juices caught should be added to the fermenting jar.
Place berry liquid in a clean fermenting jar. Cover the mouth with a cloth and secure to keep fruit flies and dust at bay.
For successful fermenting keep the liquid at room temperature (between 60F-75F). After 4 months, you’ll have a delicious berry vinegar. The seeds in some berries (such as blackberries) often give the finished product a less fruity and somewhat ‘seedy’ flavor.