Preparation info
  • Makes about

    1 cup

    vinegar plus some cherries
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Not only is this intense vinegar preferred for Cherry Vinaigrette, you get the cherries as a bonus.

As Jean-Georges says, “They’re terrific with a pastrami sandwich instead of a pickle.”

Ingredients

  • 1 cup white vinegar
  • 2 cups cherries, washed, stems removed

Method

  1. Bring the vinegar to a boil. Put the cherries in a heatproof container and pour the still-hot vinegar over them.
  2. Cool, then refrigerate for at least 2 weeks, with the cherries still in the vinegar. This will keep, refrigerated, indefinitely.