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Cherry Pit Vinegar

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Cherry Pit Vinegar

Cherry Pit Vinegar
© Denzil Green

In the category of "waste not, want not", the next time you pit a bunch of cherries for a recipe, get a double return out of all your work by using the cherry pits to make Cherry Pit Vinegar.

Cherry vinegar is good brushed on grilled meats, in salad dressings, and even splodged into a glass of fizzy water to make a refreshing natural drink.


1 cup Cherry Pits (250 ml)


Take a clean jar with a lid. Put in it the pits from cherries that you have pitted. Add white vinegar. Follow the ratio of 1 part cherry pits to 2 parts white vinegar.

Put the cover on the jar, and let stand overnight for a night or two, then strain the pits out and discard them.

Store the vinegar in a tightly-sealed jar.

Recipe notes

Use a good quality white vinegar, such as white wine vinegar, white balsamic vinegar, etc.

Please share this recipe with your friends. They may love it.