Cherry pit vinegar could hardly be easier to make. Simply put 1/2 to 1 cup fresh cherry pits in a glass jar or other seal-able container, fill with about 2 cups cider vinegar or white wine vinegar, cover, and set aside for at least a week and up to a month to let the cherry flavor blend into the vinegar.
Strain, discard pits, and use Cherry Pit Vinegar in salad dressings, in glazes, or mixed with sparkling water or club soda and a bit of honey or sugar to taste for a refreshing soft drink.
