Preparation

• Combine the vinegar and cherries in a large airtight glass container. Let stand at room temperature for 2 days.
• Strain the mixture through a fine sieve into a medium saucepan, pressing down on the cherries with the back of a wooden spoon to extract as much of the cherry juice as possible. Discard the cherries.
• Bring the vinegar to a boil over high heat and then remove immediately from the heat. Cool to room temperature. Divide the vinegar between two clean 8-oz. jars or bottles.