Place all ingredients in a sealed glass jar and give a good shake. Make sure the jar doesn't have a corrosive lid.
Leave to macerate for a month or more, shaking every other day.
Drain the liquid through a fine sieve and pour into sterilised bottles.
The longer the blackcurrants can macerate the better the flavour will be.Use other fruit instead of blackcurrants. Raspberries, apples and plums all make delicious fruit vinegars.Some fruit might benefit from filtering through a muslin cloth or jelly bag rather than a fine sieve.Fills 3 x 140ml bottles.