Place the berries in a wide mouthed jar. Crush the berries with a spoon. Cover them with vinegar, close the jar and store in a cool
dark place for 3 days. Stir once a day. Pour the mixture through damp cheesecloth, pressing on the pulp. Discard the seeds and pulp. Pour the liquid into a clean, hot jar. It may be stored in the jar, tightly sealed, at room temperature for 2 months or refrigerated for longer storage. Makes 2&1/2 cups. The dark blackberry color of this
vinegar makes it exceptionally good for marinades, rather than salad dressings. Boysenberries may be substituted for the blackberries, if desired.