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Fantastic! I never knew you could do that

I made a second jar yesterday

I just use the vinegar from my home made pickled onions (You have to eat the onions first).

Mark but you then you don’t get that pretty colour.

If you want pretty coloured vinegar...................

When you make jam/jelly preserves - save the strained fruit and pour white vinegar over it. Leave it to stand for as long as you like, maybe add a bit of sugar, and you have fruit vinegar.
I've made, raspberry, blackberry and elderberry vinegar. Lovely on salad.

Bob made about 4lt of elderberry vinegar last year. Luckily it’s nice dose make a lovely salad dressing.

That's brilliant veggie. I've always thought it was such a waste to throw away the strained fruit, but it's not really fit to eat being all skin and pips. Good to have another use for it.

I've read that you can also use the fruit vinegar as a cordial, topped up with sparkling water - or flat water I guess!

(08-06-2020, 07:21 PM)Small chilli Wrote: [ -> ]Bob made about 4lt of elderberry vinegar last year. Luckily it’s nice dose make a lovely salad dressing.

Oh wow, I wonder if you could pour vinegar on the discarded flowers after making cordial? I might just give that a go! It sounds delicious!

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(08-06-2020, 06:14 PM)Veggie Wrote: [ -> ]If you want pretty coloured vinegar...................

When you make  jam/jelly preserves - save the strained fruit and pour white vinegar over it. Leave it to stand for as long as you like, maybe add a bit of sugar, and you have fruit vinegar.
I've made, raspberry, blackberry and elderberry vinegar. Lovely on salad.

Oooh I love this idea too! Thank you!

Yum, like a shrub (the drink, not the plant). I was making shrubs regularly a couple of years ago and really should start making them again. Strong/tart fruits (like citrus) or powerful herbs (like mint) worked best for me.