In this study, antimicrobial activity and antioxidant properties of mulberry (Morus alba) vinegar produced in Uzundere and Ispir (around Erzurum) were investigated. For the determination of antimicrobial activity, test microorganisms including eight species of bacteria and one fungus were used. The effects of mulberry vinegar on test microorganisms were determined by using agar diffusion method and liquid nutrient medium dilutions. All of the test microorganisms were observed to be sensitive to the mulberry vinegar. The total antioxidant activity, The cupric ion (Cu2+-Cu+) reduction capacity and 1,1-Diphenyl 2-pikrilhidrazil (DPPH) free radicals elimination activity of mulberry vinegar were studied. As a result, mulberry vinegar was determined to have powerful antioxidant properties and antimicrobial effects.