Blueberry Vinegar Recipe

Wash berries; drain well. Bring vinegar to a boil in a large stainless steel pot or ceramic saucepan. Boil for 1 to 2 minutes. Put blueberries in a food processor. Pulse to chop coarsely. Transfer berries to a large jar or other glass container that holds about 3 quarts and has a lid. (If you use a pitcher or other vessel that does not have a lid, cover with plastic wrap and secure with a rubber band.)

Add vinegar and sugar. Stir to dissolve sugar. Cover and leave in a warm place for 2 to 3 weeks, shaking the jar from time to time. Drain through cheesecloth, then line a funnel with a coffee filter and strain into clean, sterilized jars or glass bottles. Seal with a cork or standard canning lids.

Label and date. Use within a year.