No. 3567 — Berry Vinegar
English historical translation of Molokhovets recipe No. 3567 from the 1901 Russian cookbook, retaining original methods and measures.
Take a five- or six-vedro barrel and half-fill with any berries except wild strawberries and lingonberries. Add 3 vedros boiling water, leave two weeks with the bung very loosely fitted and shake the barrel several times daily.
Afterwards add 1½ pounds crustless rye bread coated with honey, a handful of white peas, a handful of oak chips, a glass-sized piece of cotton paper, a sheet of writing paper spread with honey, 5 glasses honey and 3 shtofs of a strong spirit called pennoye vino.
Cover the bunghole with cloth rather than sealing it. When the author considers the vinegar ready, drain and replenish with 3 vedros river water, honey and spirit in the same quantities.
The first extraction is kept to blend with the second, because the author considers it more fragrant. The cycle can be repeated until the berries lose their flavour, leaving the formed 'mother' to continue vinegar production.