How to Make Blueberry Vinegar and Vinaigrette

This is the first year that our family has gone to pick blueberries. If you are fortunate enough to live in an area that grows blueberries, you can get them a lot cheaper this way. I have been busy making blueberry syrup and blueberry jam, all with blueberries I only paid $10 for!

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I mentioned to a friend that I was going to try making homemade raspberry vinegar, and she told me that she was going to make blueberry vinegar from the blueberries her family had picked.


What a great idea! This is a good way to use up the last of the blueberries, you only need a handful to make vinegar from them. The recipe I used is a variation of one I found on Driscoll’s web site.


Blueberry Vinegar

  • 1 1/2 c. fresh blueberries, washed
  • 3 c. white vinegar
  • 3/4 c. sugar

Place blueberries and vinegar in a non-stick or stainless steel pan. Stir in sugar, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.


Strain the blueberries through a fine mesh sieve or strainer into a small bowl, to remove the blueberry solids from the vinegar.


Allow mixture to sit for 1 hour before using. Pour into glass jars. This vinegar can be stored in the refrigerator for up to 6 months.


I put mine in canning jars, but the Container Store has some relatively inexpensive glass bottles you can put the vinegar in if you want to give them away as gifts. This recipe makes approximately 2 cups of blueberry vinegar.


Blueberry Vinaigrette

  • 3 tbsp. olive oil
  • 2 tsp. chopped fresh parsley
  • 2 tsp. minced onion
  • 1/4 tsp. grated orange or lemon zest
  • Salt and pepper to taste
  • 1/4 c. Blueberry Vinegar (recipe above)


Place vinaigrette ingredients in a screw top jar or salad dressing bottle with lid and shake to combine. I made my vinaigrette with just the vinegar and olive oil and it was delicious even without the added spices.


You can also use less or more oil to suit your tastes. I tasted the blueberry vinegar, and the little bit of sugar in it makes it tastes so good that you could even leave out the oil completely and just use the vinegar on your salad.


This dressing tastes great on any leafy lettuce or spinach salad. This recipe is definitely a keeper!


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