Easy recipe for making homemade elderberry vinegar that is enzyme and probiotic rich for all your detoxification, cooking, and medicinal needs.
Place dried elderberries and filtered water in a medium saucepan. Bring to a boil, reduce heat, and simmer on medium-low for 30 minutes. The liquid will reduce by about one-third.
Remove pan from heat and mash the elderberries to release any remaining juice.
Strain the mixture into a glass bowl using a cheesecloth (I use these). Let cool to room temperature.
Stir in the raw honey with the raw apple cider vinegar in the half gallon mason jar until fully dissolved.
Top up with elderberry juice from cooked/strained elderberries. Mix well.
Cover the top of the glass jar with cheesecloth, a thin white dishtowel or floursack cloth and secure with a large rubber band.
Leave on the counter in an out of the way spot to allow the transformation into acetic acid. Depending on the temperature of your kitchen, this can take anywhere from 1-3 weeks.
When you start to see bubbles forming on top after about 1 week, start tasting the elderberry vinegar to determine if it is ready. Leave on the counter covered with a cheesecloth/rubberband and continue tasting until the vinegar has the strength you desire.
When it has the right level of vinegar taste for you, seal it tightly with a lid. If you accidentally leave it too long and the taste is too strong, just strain and dilute with some water to a level of acidity that pleases you.
Use as desired and store in a dark pantry out of direct light.
If using fresh elderberries, use twice the amount of dried berries and juice them, discarding the pulp.