Food recipes
Cherry Vinegar
Cherry Vinegar Ingredients: cherries, sweet, raw vinegar, cider Directions: 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 exp...
Cherry Vinegar
Ingredients:
cherries, sweet, raw
vinegar, cider
Directions:
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 jars 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.
Ingredients:
cherries, sweet, raw
vinegar, cider
Directions:
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 jars 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.