Recipe: Elderberry Vinegar

The elderberries are out! At least they are in my part of the Midlands.

‼️ Please be aware that elderberries should NEVER be eaten raw or undercooked, so please avoid the common advice to put them in muffins or apple pies. They must be cooked thoroughly at heat to handle the cyanide-inducing glycosides. Failure to do so can result in nausea, vomiting and diarrhoea.

Here is a gorgeous recipe using elderberries that we love at home - I like to put this stuff on my chips!

ELDERBERRY VINEGAR

Ingredients:
200g Elderberries

500ml Red Wine Vinegar

50g Sugar (optional)

Method:

1. Wash the berries.

2. Remove from the stalks into a pan using a fork. Mash slightly. Add the Red Wine Vinegar.

3. Bring to the boil, turn the heat down a little, simmering on a high heat for 10 minutes.

4. Decant into a sterilised jar and leave to cool before closing the lid.

5. Store in a cool dark place for 1 month.

ONE MONTH LATER...

1. Strain. Use the berries in stews, soups, salads, or discard.

2. Decant the vinegar into a sterilised bottle

- or -

add back to the pan with the sugar, heat until the sugar has dissolved, and bottle.

Don’t forget to Save this post for later. You can actually create folders of Saved items to find them easier later. This one is good for “Autumn Recipes”.

The elder is associated with the Faerie lands and is sacred to many goddess traditions, especially to the goddesses Venus and Holle. 

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