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FRUIT
VINEGARS,
SHRUBS
AND
WATERS
63
BLACKBERRY
VINEGAR
(CREOLE
RECIPE)
2
quarts
of
blackberries,
i
quart
of
French
vinegar,
Sugar.
Put
one
quart
of
blackberries
into
a
deep
jar
and
pour
the
vinegar
over.
Allow
this
to
stand
for
twenty-four
hours,
strain,
add
the
other
quart
of
berries,
returning
the
first
berries,
allow
this
to
again
stand
for
twenty-four
hours.
Strain
again,
returning
the
berries,
allow
it
to
stand
for
the
third
twenty-four
hours. Strain
through
a
muslin
bag,
and
add
a
pound
of
sugar
for
every
pint
of
juice.
Boil
in
a
porcelain
kettle
for
a
half
hour.
When
cold,
bottle
and
keep
in
a
cool
place.
This
vinegar
will
improve
with
age.
Use
a
teaspoonful
to
a
small
glass
of
iced
water,
when
serving.
STRAWBERRY
VINEGAR
10
quarts
of
strawberries,
Vinegar,
Sugar.
Hull
the
berries
and
cover
them
with
a
pure
cider
vinegar,
allowing
them
to
stand
twenty-four
hours.
Strain,
and
press
all
the
juice
possible
from
the
berries,
using
a
jelly
bag
for the
straining.
Add
one
pound
of
granulated
sugar
to
each
pint
of
juice
and
boil
for
twenty
minutes.
When
cold,
bottle
and
seal
and
keep
in
a
cool
place.
Use
one
tablespoonful
to
the
glass
when
ready
to
serve.
STRAWBERRY
VINEGAR
(CREOLE
RECIPE)
2
quarts
of
strawberries,
i
quart
of
French
vinegar,
Sugar.
Pour
a
quart
of
vinegar
over
one
quart
of
berries,
using
a deep
dish;
allow
this
to
stand
for
twenty-four
hours,