Cherry Vinegar Recipe

Cherry vinegar

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 0 mins
Soaking Time: 12 hrs
Total: 12 hrs 15 mins
Servings: 16 servings
Yield: 2 cups
Nutrition Facts (per serving)
9 Calories
0g Fat
1g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 16
Amount per serving
Calories 9
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 0g
Vitamin C 0mg 2%
Calcium 3mg 0%
Iron 0mg 0%
Potassium 32mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cherry-flavored vinegar couldn't be easier to make. While you can use whole or chopped cherries, we find that the bits of cherry fruit that cling to the pits contain ample cherry to flavor the vinegar. That said, only use whole, uncracked cherry pits if you decide to go this route. Cherry pits have trace amounts of cyanide inside and you wouldn't want poison in your vinegar!

What to do with it when you're done? Use it to make a wonderfully delicious homemade vinaigrette for a lovely summer salad. Or, we've been known to use cherry vinegar to flavor iced tea or sparkling water, adding sugar to taste. 

Note that true cherry vinegar would be made by fermenting cherry juice into cherry wine and then coaxing that to turn into cherry vinegar. That process isn't easy and would be a real hassle to make at home.

We can't lie, but real cherry vinegar would definitely have a deeper, more fruit-like essence than this cherry-flavored vinegar facsimile. If you find true cherry vinegar for sale, buy a bottle!

"The cherry vinegar was incredibly easy to make, and it was a great way to use fresh sweet cherries. I think this fruity vinegar would make an excellent alternative to red wine in a red wine vinaigrette, or you could sprinkle it over some greens or fresh veggies." —Diana Rattray

cherry vinegar/tester image
A Note From Our Recipe Tester

Ingredients

  • 1/2 cup cherries, pitted and chopped, or 1 cup fresh whole lightly crushed cherries with uncracked cherry pits

  • 2 cups apple cider vinegar, or white wine vinegar

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make cherry vinegar

    The Spruce Eats / Diana Chistruga

  2. Place the cherries a glass jar or other sealable container (jars are preferable to bottles since you'll need to get everything out again when you strain the vinegar).

    Cherries in a glass jar

    The Spruce Eats / Diana Chistruga

  3. Fill the container with the vinegar. Cover, and set aside overnight to let the cherry flavor blend into the vinegar.

    A sealed jar with cherries and vinegar

    The Spruce Eats / Diana Chistruga

  4. Strain, discard the cherries.

    Strained cherry vinegar in a bowl

    The Spruce Eats / Diana Chistruga

  5. Return the vinegar to the jar or transfer to a bottle. Seal, and store at room temperature for up to a year.

    A bottle of cherry vinegar with a salad

    The Spruce Eats / Diana Chistruga

Cherry Pit Warning

Cherry pits contain cyanide which is poisonous if the pits are cracked or crushed and eaten. If using cherry pits to make the vinegar, use only whole, uncracked ones, and discard them after the soak.

How to Use Cherry Vinegar

How to Store Cherry Vinegar

Store the cherry vinegar in a clean container with a plastic or cork lid. Keep it in a cool dark place or store it in the refrigerator.