Cherry Vinegar

• 1 cup dried cherries
• 1 2/3 cup apple cider vinegar

1. Place the cherries in a clean pint jar.
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. 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. Store in a kitchen cabinet or another cool, dark place.
5. The next day, add the remaining vinegar.
6. Give the jar a daily shake for the first few days.
7. If needed, add more vinegar to keep the cherries covered.
8. After 2 weeks, check the flavor.
9. If a stronger flavor is desired, let it continue to steep.
10. Continue to check the flavor once a week until the desired strength is reached.
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. 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. Transfer the vinegar to a clear bottle or jar, and label it with the type of vinegar and date.
14. Store in a cool, dark place, where it will keep for at least a year.
15. For A Change:
16. Use white wine or balsamic vinegar instead of apple cider vinegar.
17. Cut up a vanilla bean and add it to the jar.
18. Instead of dried cherries, use 2 cups fresh pitted cherries, wild black cherries, raspberries, or other berry variety.

cherries, apple cider vinegar

Taken from www.cookstr.com/recipes/cherry-vinegar (may not work)