Method
Blackberry Vinegar: weigh blackberries, wash and squash slightly. For every 1lb fruit add 1pt malt vinegar. Cover and leave 3-4 days stirring occasionally. Strain through fine mesh sieve. For every pint of liquid add 1lb sugar. Boil 10 mins. Cool, strain again and bottle in sterile bottles. Wild Raspberry Vinegar: use the same method but with wild raspberries and white wine vinegar instead. Both are delicious over ice cream, with goat's cheese, or in salad dressings.