8 c. apple cider or white wine vinegar
2/3 c. honey
1 c. fresh or frozen unsweetened blueberries
1 c. fresh or frozen unsweetened raspberries
1 c. fresh or frozen unsweetened boysenberries

In a large pot over high heat, heat the vinegar and honey to just below boiling point. In a small bowl, combine berries. Divide berries equally between 4 (1 pint) jars. Using a funnel, pour vinegar into jars over berries. Cap and let vinegar sit at room temperature for two days. Strain if desired. Label jars and store in refrigerator.

Use this fruity vinegar as a marinade for grilled meats or mixed with olive oil as a salad dressing.