White Mulberry Vinegar
A simple vinegar infused with white mulberries and honey. The fruit can be used to make jam after macerating if it isn't sandy. Makes 4 cups,
Servings: 64 servings
Calories: 34kcal
Cost: 5
Equipment
- 1 Strainer
- 1 8 cup mason jar or similar
Ingredients
- 20 oz White wine vinegar
- 14 oz Mild honey
- ½ teaspoon Kosher salt
- 1 large Sprig of fresh tarragon optional
- 12 oz (~2.5 cups) Fresh mulberries you can use slightly dirty fruit here as it will be strained, just don't use it for jam after.
Instructions
- The measurements here are approximate, in a pinch you can just fill a jar ¾ of the way full with fruit and cover them with the vinegar.
- Combine all ingredients and store in a jar.
- Allow the fruit and vinegar to macerate for 30 days.
- Strain the fruit and bottle the vinegar. Label and date the bottle.
- The fruit can be mixed with other fruit to make jams and other preserves.
Notes
You can use dark colored mulberries to make this too. If you do, use a dark vinegar like balsamic.
The ultimate version is to make a fermented vinegar from mulberries first, then add more fresh mulberries after the fermentation to sweeten it. I describe this process in my post: Homemade Fruit Scrap Vinegar.
Nutrition
Serving: 1tablespoon | Calories: 34kcal | Carbohydrates: 9g | Protein: 0.02g | Sodium: 18mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 7g | Vitamin C: 0.03mg | Calcium: 0.4mg | Iron: 0.03mg