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Homemade cherry chili vinegar

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Ingredients for 1 servings:

  • 1 liter balsamic vinegar, light or spirit vinegar with about 5% acidity
  • 250 g cane sugar
  • 3 chili peppers, slightly spicy
  • 750 g cherries
  • 15 peppercorns, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

sweet-sour-fruity

Wash the cherries and pit them if desired. Place the cherries in a large pot, combine with the vinegar, chilies, peppercorns, and sugar, and bring to a boil. Simmer for 15 minutes, until the liquid turns red, stirring occasionally. Place a kitchen towel in a sieve and strain. If possible, squeeze the cooked fruit. Fill glass bottles with boiling water and let stand for 5 minutes. Then empty the bottles and pour in the still-hot cherry-chili vinegar using a funnel and seal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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