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Cherry Vinegar

  • 2 pounds firm-ripe sweet or sour cherries
  • 3 C white wine vinegar, rice vinegar or distilled white vinegar
  • 6 Tbsp sugar

Rinse, stem and crush the cherries listed above. Combine them with the vinegar in a sterilized, dry 2 quart jar of crock, being sure they are well covered; if not, add a little more vinegar. Cover the crock and leave the cherries to steep for a week to 10 days. Drain the vinegar from either batch of fruit. If you're making pickled cherries, proceed to step 4 of that recipe. (Optionally, instead of proceeding directly to the next step below, you may want to add to the strained off vinegar a second batch of fruit and steep it for 3 days, then drain off the vinegar to use here and proceed with the pickle recipe plus step 4 below.) Strain the vinegar through a fine sieve (no need to line it) into a stainless steel or enameled saucepan, pressing on the pulp to obtain all the liquid. Discard the debris in the strainer. Add the sugar to the vinegar and heat the mixture just to simmering over medium heat; simmer it, uncovered, for 3 minutes. Cool the vinegar. Skim off any foam and strain the vinegar into one or more sterilized, completely dry bottles. For ultraclear vinegar, before bottling, you may want to filter it through dampened filter paper fitted into a coffeemaker cone or a funnel. Cap or cork the bottles (use new corks only) and store in a cool spot out of the light. If sediment should form, it is harmless; it can be removed by filtering the vinegar again, or by decanting it.

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