This vinegar takes only two weeks to achieve a sweet cherry flavor. If you let the cherries steep for the full six weeks, the vinegar will have a strong sherry-like taste. Either way it’s delicious!
Cooking Methodcanning, preserving
Total Timea day or more
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturefruity, savory, sweet, tangy
Type of DishCondiments
- 1 cup dried cherries
- 1 2/3 cup apple cider vinegar
Place the cherries in a clean pint jar. Add 1 cup of the vinegar, leaving a few inches of space at the top of the jar for the cherries to expand. Put the cap on the jar, and add a label that includes the jar’s contents, date prepared, and approximate date the vinegar will be ready (2 to 6 weeks from the preparation date). Store in a kitchen cabinet or another cool, dark place.
The next day, add the remaining vinegar. Give the jar a daily shake for the first few days. If needed, add more vinegar to keep the cherries covered.
After 2 weeks, check the flavor. If a stronger flavor is desired, let it continue to steep. Continue to check the flavor once a week until the desired strength is reached.
When the vinegar is ready, pour it through a fine mesh strainer or cheesecloth into a bowl, wide mouth jar, or measuring cup. Before discarding the strained cherries, either squeeze them through the cheesecloth or press them against the strainer with the back of a spoon to get every last drop of Vinegar.
Transfer the vinegar to a clear bottle or jar, and label it with the type of vinegar and date. Store in a cool, dark place, where it will keep for at least a year.
For A Change:
• Use white wine or balsamic vinegar instead of apple cider vinegar.
• Cut up a vanilla bean and add it to the jar.
• Instead of dried cherries, use 2 cups fresh pitted cherries, wild black cherries, raspberries, or other berry variety.
2005 Leslie Cerier