Elderberry Vinegar Recipe

How to Make Elderberry Vinegar

1. Gently rinse 4 cups of fresh elderberries under cool water, removing any stems, leaves, or damaged berries.
2. Place the rinsed elderberries in a large bowl and mash them thoroughly using a potato masher or the back of a spoon.
3. Pour 2 cups of apple cider vinegar (or white wine vinegar) over the mashed elderberries. Cover the bowl with a clean tea towel or cheesecloth and let it stand at room temperature for 24-36 hours.
4. Line a fine-mesh sieve with a double layer of cheesecloth. Carefully pour the elderberry mixture through the sieve, allowing the liquid to drip into a large bowl or container. Gently squeeze the cheesecloth to extract as much liquid as possible.
5. Let the strained liquid sit for up to 24 hours to allow any remaining sediment to settle.
6. Carefully pour the clear elderberry vinegar liquid into a non-reactive saucepan (stainless steel or enamel).
7. Stir in 1 cup of granulated sugar. Bring the mixture to a gentle boil over medium heat, stirring constantly to dissolve the sugar.
8. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Watch carefully as it may boil over quickly!
9. Remove from heat and let the vinegar cool slightly. Pour into sterilized bottles, seal tightly with corks or lids, and label.
10. Store in a cool, dark place for at least 4 weeks to allow the flavors to meld. Your elderberry vinegar will improve with age!