Basic Berry Vinegar Food

SIMPLE VINAIGRETTE

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

BERRY VINEGAR

Steps:

• Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.

CLASSIC VINAIGRETTE

Steps:

• Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

BASIC BERRY VINEGAR

Steps:

• Notes---.
• For Blackberries, crush well.
• For Blueberries, grind in blender with 1/3 cup vinegar.
• For Cranberries, grind in blender with 1/3 cup vinegar.
• For Currants, grind in blender with 1/3 cup vinegar.
• For Huckleberries, Grind in blender with 1/3 cup vinegar.
• For Loganberries, crush well.
• For Marionberries, crush well.
• For Raspberries, crush well.
• For Strawberries, hull and crush well.
• ---ToPrepare Vinegar---.
• Combine fruit with vinegar.
• Store in a glass container in a dark place for 3-4 weeks.
• Then strain through a cheesecloth placed in a strainer until the mixture runs clear.
• Pour into sterilized bottles and seal (corked bottles can be sealed with paraffin).
• Use within 18 months.