Cherry Vinegar

1. 1

   Place the cherries in a clean pint jar.

2. 2

   Add 1 cup of the vinegar, leaving a few inches of space at the top of the jar for the cherries to expand.

3. 3

   Put the cap on the jar, and add a label that includes the jars contents, date prepared, and approximate date the vinegar will be ready (2 to 6 weeks from the preparation date).

4. 4

   Store in a kitchen cabinet or another cool, dark place.

5. 5

   The next day, add the remaining vinegar.

6. 6

   Give the jar a daily shake for the first few days.

7. 7

   If needed, add more vinegar to keep the cherries covered.

8. 8

   After 2 weeks, check the flavor.

9. 9

   If a stronger flavor is desired, let it continue to steep.

10. 10

    Continue to check the flavor once a week until the desired strength is reached.

11. 11

    When the vinegar is ready, pour it through a fine mesh strainer or cheesecloth into a bowl, wide mouth jar, or measuring cup.

12. 12

    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.

13. 13

    Transfer the vinegar to a clear bottle or jar, and label it with the type of vinegar and date.

14. 14

    Store in a cool, dark place, where it will keep for at least a year.

15. 15

    For A Change:

16. 16

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

17. 17

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

18. 18

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

* Per serving · 4 servings · Values may vary.