Cherry vinegar

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Cherry vinegar

Ingredients

Cherry fresh 300-350 grams
Cherry fresh 10 pieces
Apple cider vinegar 600-700 ml.
Cherry leaves on a twig twigs of 5-6 leaves 2 pcs.
Colored peppers 1 coffee spoon
Carnation inflorescence 2 inflorescences

Cooking method

  • Remove the seeds from the cherries.
  • Put the cherries in a jar, pour with vinegar, add cherry leaves, cloves, peppercorns, close the lid and put in a dark place to infuse for 3-4 weeks.
  • Strain the resulting vinegar infusion through a filter.
  • Cherry vinegar
  • Pour vinegar into bottles, add 5 whole cherries, a sprig of cherry leaves to each bottle, close with a cork and put in a dark storage place.
  • Ready-made vinegar can be used in salads, marinades and wherever cherries are suitable for taste.
  • Cherry vinegar
  • Cherry vinegar

Note

Very clear vinegar, bright taste of fresh cherry in taste and smell.
The taste and smell are not harsh, the taste is pleasant!
Cook with pleasure and bon appetit! Cherry vinegar

Manna
Admin, thanks for the idea
And the color is so beautiful
Admin

To your health!
The color and smell is such that you want to register as cherry liqueur
Ksyushk @ -Plushk @
Quote: Admin

The color and smell is such that you want to register as cherry liqueur

So at first I thought it was a liqueur.

It's a pity the cherry is over, otherwise I would definitely do
Admin
Quote: Ksyushk @ -Plushk @

So at first I thought it was a liqueur.

It's a pity the cherry is over, otherwise I would definitely do

If possible, you can make frozen cherries on your health!
Ksyushk @ -Plushk @
So, from ice cream? And then drain the juice or can it also be poured into vinegar? Tatyana, What do you think?
Admin
Quote: Ksyushk @ -Plushk @

So, from ice cream? And then drain the juice or can it also be poured into vinegar? Tatyana, What do you think?

Ksyushawhy drain? It's all in the matter, it will go to vinegar! Defrost, remove the bones and pour vinegar, and insist further
Merri
And I just recently heard that vinegar can be made from a variety of berries, not just apples and grapes. I wonder if you can get fresh cherry vinegar without apple cider vinegar, what do you think?
Admin
I can’t say, I haven’t tried to do this. If apple cider vinegar is natural, from apples, then we only "decorate" it with a different taste, cherry.

Apples are more fermenting than cherries. On the forum there is a recipe for homemade apple cider vinegar, you can see.

I recently brought from Italy a natural homemade grape sourdough for grape vinegar, from homemade red wine, vinegar sourdough.
The principle is this: per 100 ml. 1 liter of normal red dry wine should be added to the vinegar starter, and left to ferment in a ceramic dish, without closing the lid, for about 2 months. And we get our grape red vinegar. And then we repeat this procedure again.

I also have raspberry vinegar based on natural apple cider vinegar https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=176517.0

Feofania
the beauty!
Merri
Tatyana, why is the vinegar leaven needed? Acetic fermentation will work by itself if you let the wine or juice turn sour. It just needs sugar, oxygen and heat. I make apple cider vinegar myself, and wine vinegar is the cost of winemaking.
This year, apple juice was diluted with water 2 times less than in all recipes. Next time I want to try making vinegar from whole juice.
Admin
Quote: Merri

Tatyana, why is the vinegar leaven needed? Acetic acid fermentation will work by itself if the wine or juice is allowed to turn sour. It just needs sugar, oxygen and heat. I make apple cider vinegar myself, and wine vinegar is the cost of winemaking.

These "costs of winemaking" are the most natural, homemade, from my wine cellar, and I brought from Italy
The family is Italians, they have their own olive grove and vineyards, and they make their own grape wine in large quantities, there is enough until the new harvest, and they drink wine all day without problems. Tried this wine, it’s delicious! And most importantly, but it doesn’t shiver!

Well, how could I refuse the hosts' offer, bring real homemade grape vinegar from Italy, without preservatives!
Of course not!!!!!

Such vinegar is stored with ceramic dishes, a jug, without a lid, in the dark. Topped up with a fresh portion of red table wine and again wanders on, without sugar for two months.

It tastes different from the store, it tastes good, softer and not sour, not spicy.

Cherry vinegar
Merri
Tan, well, that's a completely different matter!
Admin
Quote: Merri

Tan, well, that's a completely different matter!

Ira, and what am I talking about!
Merri
Quote: Admin

The principle is this: per 100 ml. 1 liter of normal red dry wine should be added to the vinegar starter, and left to ferment in a ceramic dish, without closing the lid, for about 2 months. And we get our grape red vinegar. And then we repeat this procedure again.

And if you soak wine vinegar in an oak barrel, you get balsamic vinegar! Only the kegs cost so much that it's easier to buy it.
Admin
Quote: Merri

And if you soak wine vinegar in an oak barrel, you get balsamic vinegar! Only the kegs cost so much that it's easier to buy it.

Well, if you use vinegar almost constantly, you can find a small oak barrel, albeit an expensive one, then it will justify itself on the cost of purchased vinegar. It all depends on the amount of vinegar consumed.
Merri
Quote: Admin

Well, if you use vinegar almost constantly, you can find a small oak barrel, albeit an expensive one, then it will justify itself on the cost of purchased vinegar. It all depends on the amount of vinegar consumed.

I agree, Tanya, I have been thinking about such a purchase for a long time. I love all kinds of vinegars, especially balsamic ones!
japk
we will try thanks for the hint

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