Bramble vinegar
A great way to use abundant hedgerow blackberries, this tangy, fruity vinegar is perfect for autumnal salad dressings and for adding to sauces. The acidity of vinegar enables it to extract flavours from fruits and herbs brilliantly. I haven’t given precise quantities here: you can make as much or as little as you like.
MAKES 1 jarBlackberries, picked over, rinsed and drained
Apple cider vinegar, to cover
Fill a glass jar with brambles and pour over enough vinegar to fully immerse the fruit. Put a lid on the jar and leave in a cool, dark place for at least a week – the longer the blackberries steep, the stronger the flavour.
Strain the vinegar through a sieve lined with a piece of clean muslin over a bowl. Gather up the fruit in the muslin and squeeze gently to extract as much liquid as possible. Pour into a sterilised glass bottle.
Recipe from my book Autumn