| 1 | Place the berries in a large container. |
| 2 | Bring the sugar and vinegar to a boil and pour over the berries. |
| 3 | Stir and cover. |
| 4 | Cool and refrigerate for 30 days. |
| 5 | To process, strain the liquid through a piece of cheesecloth into a large pot. |
| 6 | Bring to a boil and simmer for 5 minutes. |
| 7 | Remove from the heat and pour into hot sterilized jars, cover and seal. |
| 8 | Yield 1 quart. |
| 9 | Note: this vinegar needs to sit for 30 days to attain its full body and flavor. |
| 10 | Serve with salads, as a marinade for meats, poultry, or fish, or for something unusual sprinkle over french fried sweet potatoes. |
| 11 | Try using the vinegar in salad dressings |
