| Prep: 15 mins | Cook: 72 hours (infusing time) | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 135 | 0g | 0g | 20g |
| sugars | fibre | protein | salt |
| 17g | 2g | 0g | 0.03g |
There’s a reason why I’m so smitten with the Alkanet Root Infused Vinegar Recipe, and I can’t wait to share it with you. This gem of a concoction not only highlights the beauty of seasonally fresh berries, but also introduces the rather intriguing alkanet root—a whisper of my Gujarati heritage—in a pleasing fusion that mingle the flavors of my dual cultures.
A Splash of Tradition and Nutritious Goodness
This recipe is similar to traditional vinegar infusions and carries the enchanting aroma of alkanet root, a vibrant crimson dyer’s bugloss native to the Mediterranean. Known widely in India for its purported benefits to skin health and blood purification, it gives the vinegar a beautiful hue and a subtle earthy undertone. The mixed berries, loaded with antioxidants, and apple cider vinegar, celebrated for its potential effects on blood sugar regulation and weight loss, round off the recipe for a delightful mix of tangy, sweet, and earthy flavors.
A Versatile Infusion
A beautiful advantage to the Alkanet Root Infused Vinegar Recipe is its versatility. It makes for a delicious topping on salads, gives grilled veggies a lovely punch, and pairs wonderfully with hearty bread. Think of it as a tangy alternative to your regular salad dressing or a more wholesome substitute to bottled vinegar for pickling. If you’re a seafood lover, you’d be surprised how brilliantly this mixture complements your favorite grilled calamari or shrimp. This special infusion will transform your simplest meals into a culinary delight.
It takes very little to be reminded of the Californian coast when I pop open one of my mason jars filled with this colorful mix. As married to an Indian, this recipe also allows me to pass my boys a secret family gem—one that beautifully pairs the West Coast’s nature-grown goodness with the rich flair of Indian ingredients. With each spoonful, this delightful fusion keeps my cultural humility alive and, of course, our plates incredibly delicious. I hope your encounters with this recipe are equally memorable!
For a deeper dive into the world of alkanet root and its widely acknowledged health benefits, please feel free to explore more over at NCBI. And while you’re at it, this TIME article on apple cider vinegar certainly makes for a good read.
What You’ll Need
- 1 cup of fresh mixed berries (blueberries, raspberries, strawberries)
- 2 tablespoons of dried alkanet root
- 3 cups of apple cider vinegar
- 1/2 cup of honey
- 6 sterilized mason jars
Method
Step One
Begin by cleaning your mixed berries thoroughly under cold running water. Once clean, gently pat them dry using a clean towel.
Step Two
Once your berries are completely dry, place them in the sterilized mason jars along with the dried alkanet root.
Step Three
In a saucepan, combine the apple cider vinegar and honey. Warm the mixture over medium heat until the honey is fully dissolved in the apple cider vinegar. You should stir the mixture continuously to prevent it from burning or sticking to the bottom of the saucepan.
Step Four
When the vinegar and honey mixture is thoroughly combined, remove it from the heat and let it cool down for a few minutes. Be sure not to pour hot liquid into the mason jars as it could lead to cracking or breaking the jars.
Step Five
Now pour the cooled vinegar and honey mixture gently into the mason jars containing the berries and dried alkanet root. Make sure to cover the berries and roots completely with the liquid. You might need to adjust the level of the liquid by adding more vinegar, if necessary.
Step Six
Once filled, secure the lids of your mason jars tightly. Ensure that you store these jars in a cool and dark place for at least one week up to one month. This waiting period allows the vinegar to take on the color and flavor of the berries and alkanet root.
Step Seven
After the infusion period, strain the vinegar into a clean mason jar. Press the berries to extract as much vinegar as possible. Now your Alkanet Root Infused Vinegar is ready to use! Store in a cool, dark place. You can use it in salad dressings, marinades, or any other recipe that calls for vinegar.
