Cherry vinegar could hardly be easier to make. Simply put 1/2 to 1 cup fresh, whole and uncracked 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 overnight to let the cherry flavor blend into the vinegar.
Strain, discard pits, and use Cherry 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.
Note: Be sure to use only whole cherry pits and to discard them after the soak. Cherry pits contain cyanide, a poison, and you certainly don't want that in the vinegar.