Raspberries + black pepper + red wine vinegar = flavor combustion. Choose this ingredient combo to infuse grilling sauces, vinaigrettes and boozy bevs like our Black Pepper Berry Shrub Cocktail. DIY vinegar: it’s a bold move. (We suggest you make it.)
Place raspberries into clean 1 pint-size canning jar.
Bring remaining ingredients to simmer in 1-quart saucepan on medium heat, stirring occasionally to dissolve sugar. Pour over berries in jar. Let stand to cool slightly. Wipe rim of jar clean with damp cloth. Cover jar with clean metal lid and screw on band.
Refrigerate at least 2 to 3 days before using. Store in refrigerator up to 2 weeks.
Test Kitchen Tips:
Prepare as directed, substituting 1/2 cup each raspberries and blackberries, rinsed, instead of using 1 cup raspberries or blackberries.
Use DIY Black Pepper Berry Vinegar (and pickled berries) to prepare Black Pepper Berry Shrub Cocktail.