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Cherry Vinegar

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Homemade cherry vinegar, easy to make and full of flavor. Add a kick by using some chilies and peppercorns.

infused vinegar with cherries and spices

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.

bowl of sweet cherries and a small bottle

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…
  • Sugar
  • 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.
cooking and straining cherries

How to use cherry vinegar?

  • Salad dressings
  • Marinades
  • Sauces
cherry flavored vinegar in a small bottle

More ways of preserving cherries

Do you like this recipe?

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infused vinegar with cherries and spices

Cherry Vinegar

Homemade cherry vinegar, easy to make and full of flavor. Add a kick by using some chilies and peppercorns.
4.29 from 7 votes
Print Pin Rate
Course: Preserves and Canning Recipes
Cuisine: German
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 66kcal
Author: Adina

Ingredients 

  • 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

Instructions

  • 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

Calories: 66kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 99mg | Fiber: 1g | Sugar: 8g
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