Homemade cherry vinegar, easy to make and full of flavor. Add a kick by using some chilies and peppercorns.
Have you ever made flavored vinegar? It is so good! Start with this cherry vinegar, if you happen to have some extra cherries. Great for any kind of leafy salad, so much tastier than store-bought infused vinegar.
I love using different kinds of vinegar for salads, but I really find most commercial variaties either not particularly good or – the better ones- really expensive, paying 5-6 Euros for a tiny bottle of something it just seems too decadent.
So, why spending so much when infusing vinegar involves so little work and money. I’ve tried countless recipes until now and we loved them all (or almost all). Wild garlic, elderflower, raspberry, blueberry, chili, pepper, herbs… I’ve infused so many bottles of vinegar over the years, I cannot even remember them all.
They make great presents at Christmas, if your friends like cooking, they will be delighted with a small bottle of this.
And have a look at that deep red color! The recipe is made with white wine vinegar and still the flavored vinegar is soooo red.
What do you need?
- Vinegar: This cherry version uses white wine vinegar. You could also make it with white balsamic vinegar.
- Sweet cherries: The best thing about this recipe: you don’t have to pit the cherries.
- I used a mixture of cherries leftover after cleaning some for a cake and unpitted cherries.
- When you have your own tree in the garden, there will be quite a few cherries past their prime landing in your bucket every time. I pit them as well, cut away the bruised spots, and use the rest to make vinegar, syrup, jam…
- Spices: 1 small chili (more if you like it hotter), 10 black peppercorns.
How to make?
- Place the cherries in a heavy-bottomed pot.
- Add the vinegar, sugar, chili, and peppercorns.
- Bring to a boil and cook for 5 minutes.
- Remove from the heat and mash roughly with a potato masher.
- Return the pot to the heat and simmer for further 10 minutes, stirring occasionally.
- Strain the liquid into a jug.
- Discard the solids.
- Pour the hot liquid into a sterilized bottle and seal.
- Leave the vinegar in a dark cool place for at least two weeks before using, it needs some time to develop the flavors, the longer the better.
How to use?
- Salad dressings
More ways of preserving cherries:
- 350 g/ 12.5 oz sweet cherries
- 500 ml/ 17 fl.oz/ 2 cups white wine vinegar
- 100 g/ 3.5 oz/ ½ cup granulated sugar
- 1 small chili, more to taste
- 10 black peppercorns
- Place the washed cherries (unpitted) in a heavy-bottomed pot. Add the vinegar, sugar, chili and peppercorns. Bring to a boil and simmer on medium-low heat for 5 minutes.
- Remove from the heat and roughly mash the cherries with a potato masher.
- Return to the heat and continue cooking gently for 10 more minutes, stirring occasionally.
- Strain the liquid through a fine-meshed sieve into a jug. Discard the solids. Pour the vinegar into a sterilized bottle and seal.
- Leave for about 2-3 weeks in a dark cool place before using.
Nutrition Information:Yield: 20 Serving Size: about 2 tablespoons
Amount Per Serving: Calories: 66Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 99mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 2g
Nutrition information isn’t always accurate.