I love to keep an elderberry vinegar around to toss into salads for the elderberry but also for the weight loss benefits of apple cider vinegar. On a lower carb diet without all of the fruits, it is fun to have that bit of a fruity flavor mixed up in your salad. The carb content is probably quite low since you will be discarding the solid matter but I will admit that I have no idea what it actually is. This is a food sample I would love to have tested.
Elderberry vinegar is extremely simple to make. In fact, when I’m harvesting elderberries for elderberry juice, I always pick extra so that I can have some elderberry vinegar around.
The concept is as simple as any herbal vinegar: Add the berries to your vinegar and allow them to sit together for days or (better) weeks, allowing the beneficial properties and flavors of the elderberries to transfer into the vinegar. You end up with an even more healthy vinegar with a depth of flavor that is so characteristic of elderberry.
I discuss this vinegar in this video (or just skip to the step below).
How to Make Elderberry Vinegar
- Place clean elderberries in clean jar, up to about 3/4 full.
- Cover the berries with apple cider vinegar, or your favorite vinegar, over the elderberries.
- Cover with a non-metal lid — plastic works well. (If you only have metal lids, you can place plastic wrap between the jar and lid to reduce the corrosion of the metal.
- Shake the jar to mix in the elderberries.
- Store in a cool, dark place for a couple of weeks or longer. We store ours in the pantry for a couple of months or longer.
- After your vinegar is infused, strain it and retain the liquid for use as vinegar. Compost the berries — the seeds and skin are not edible.