Tangy sour cherries turn plain vinegar into a fabulously red ingredient that will add give extra flavor to your salad dressings.
- 1 cup sour cherries, not pitted
- ½ teaspoon salt
- 1 cup good quality white vinegar, or as needed
- Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.
- Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.