Cherry Vinegar


Going Wild in the Kitchen

Published by Square One Publishers

This image courtesy of Joseph DeLeo

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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. For A Change:

  7. • Use white wine or balsamic vinegar instead of apple cider vinegar.

  8. • Cut up a vanilla bean and add it to the jar.

  9. • Instead of dried cherries, use 2 cups fresh pitted cherries, wild black cherries, raspberries, or other berry variety.


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