As summer fruits are coming to the end of their season, I am always desperate to find ways to pickle and preserve them so that I can enjoy berries all year round. Vinegar and fruit have a natural affinity together and seem to bring out the best in each other. Fruity vinegars are dead easy to make, require minimal effort, last for ages, and as they look so pretty they make great gifts.
A splash of tayberry or raspberry vinegar enhances sauces and is a perfect accompaniment to rich game particularly pigeon and piquant vegetables such as beetroot.
Both of the vinegar recipes makes 1 large bottle or two 200ml small bottles.
Tayberry Vinegar
- 450g fresh tayberries or raspberries
- sprig of thyme
- 450ml vinegar
Fill a bottle or kilner jar with the fruit, squish slightly with a fork to release the fruity juices. Fill with the vinegar and thyme. Leave to infuse for several days.
At this point you can strain the pulp through muslin cloth, to leave a smooth liquid or leave the berries at the bottom.
Quick raspberry vinaigrette
Taste and adapt seasoning to your liking - the key to a good dressing is the balance of sharp and sweet flavours.
- 3 tablespoons raspberry vinegar
- 1 tablespoon honey
- 2 tsp dijon mustard
- 2 tablespoons extra-virgin olive oil
- Salt & freshly ground pepper, to taste
This couldn’t be easier - combine all the ingredients in a jam jar and shake well!
