The original recipe for this can be found here.
I adjusted the original recipe for my quantity of chokecherries.
Soaking time: 24 hours
First boil: 5 minutes
Second boil: 2 minutes
5 cups chokecherries
1 2/3 cups vinegar
1 2/3 cups water
Wash and mash the berries. Place them in a glass bowl (I mashed the washed berries in the bowl).
Combine vinegar and water. Pour over the mashed berries.
Let stand for 24 hours.
Place in a large saucepan and slowly bring to a boil.
Boil for 5 minutes.
Strain through jelly bag. Do not squeeze.
Measure 1 cup of sugar for each cup of juice.
Combine chokecherry liquid and sugar into a large saucepan. Bring to a boil and boil for 2 minutes.
After boiling for 2 minutes, allow to settle.
Bottle, let cool, and refrigerate for up to 6 months.
To use: put ice in a glass. Add 2-4 tablespoons of chokecherry vinegar. Fill with water, club soda, ginger ale or sparkling water.
7 thoughts on “Making Chokecherry Vinegar”
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Would it be okay to crush the pits and only make a cold vinegar infusion, or would you need to cook the mixture to neutralize the hydorcyanic acid?
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I’ve only tried it the one way. I honestly wouldn’t want to crush the pits. The berries are astringent enough on their own. I imagine the crushed pits would only make it worse.