Make cherry vinegar yourself
Time
Preparation time: 15 min.
Cherry vinegar can easily be made by pounding about 300-500 g of cherries and filling them with a balsamic vinegar. (Enough for 2 bottles of 0.7 liters, depending on how you would like it).
Stored at room temperature, it is stable after 10 days. Then I fill it in a nice bottle.
A very tasty and inexpensive alternative to the purchased as well as a nice gift from the kitchen.
Fits very well with all leaf salads. Incidentally, the same applies to raspberry vinegar.
