Making Chokecherry Vinegar

The original recipe for this can be found here.

I adjusted the original recipe for my quantity of chokecherries.

Chokecherry Vinegar20180802.washing.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.


Vinegar and water solution poured over mashed chokecherries.

Let stand for 24 hours.


Chokecherry and vinegar mix, after 24 hours.

Place in a large saucepan and slowly bring to a boil.


Make sure to use a large enough pot to give the chokecherry mixture room to expand as it boils.

Boil for 5 minutes.

Strain through jelly bag.  Do not squeeze.


I placed a moistened jelly roll bag into a large measuring cup.  Layers of cheese cloth can be used instead.


I used an elastic band to close up the bag and hang it over the measuring cup.

Measure 1 cup of sugar for each cup of juice.


I got just under 3 cups of liquid from the 5 cups of berries.

Combine chokecherry liquid and sugar into a large saucepan.  Bring to a boil and boil for 2 minutes.


While boiling the berry liquid with the sugar, I could really smell the vinegar!

After boiling for 2 minutes, allow to settle.

Bottle, let cool, and refrigerate for up to 6 months.


I sterilized a quart jar and a small pitcher with a liquid tight seal to store the chokecherry vinegar.  The pitcher will be a gift for my mother.

To use: put ice in a glass.  Add 2-4 tablespoons of chokecherry vinegar.  Fill with water, club soda, ginger ale or sparkling water.


The Re-Farmer

7 thoughts on “Making Chokecherry Vinegar

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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.


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