Ingredients

• 2 cups huckleberries or 2 cups berries, of choice
• 4 cups white vinegar (Or play with any vinegar you desire but be sure 5 percent acidity)
• 1/4 cup packed lemon verbena leaves or 1 lemon zest, no white pith
• 2 tablespoons honey or 3 tablespoons sugar

Instructions

1. Rinse the berries and drain on paper towels. Pat as dry. Crush the berries slightly in a small bowl. I found the citrus squeezer worked great for this. Transfer berries and lemon verbena or zest to a 1 quart wide-mouth sterilized jar.

2. Bring the vinegar to almost a a boil in a small non-corrosive saucepan. Remove from the heat. Dissolve the honey or sugar in it and pour all but 1 cup over the berries and verbena or zest. Reduce the 1 cup vinegar to fit in the 1 quart jar.

3. Allow the berries to cool to room temperature. Then screw on the cover and store in a cool spot (not the refrigerator) for 10 to 14 days.

4. Taste after 10 days for flavor. If it’s not strong enough, let it sit longer.

5. When the flavor is to your liking, strain (through several layers of cheesecloth or unbleached coffee filters) out the berries and lemon verbena or zest. Pour into a gift bottle. (Use a funnel if needed.) If you want, add a garnish of fresh, clean, mold-free berries. Label and use.