This is not really a recipe, per se. It’s a way to turn trash into treasure.   You take something unloved and destined for the garbage and reimagine its role. You elevate it to something truly delicious! It’s pretty gratifying. I believe it is called “recycling”.

CHERRY PIT VINEGAR

Note:   Using cherry pits in this way is a time honored tradition that has long been employed by frugal grandmothers and most recently by urban homesteaders. That said, the pits contain a small amount of cyanide so please only use whole cherry pits. Cherry pits are really hard- if you haven’t actively tried to crack them, they aren’t cracked. Don’t worry.

yield: This recipe is an easy 2 to 1 ratio: 2 parts vinegar to 1 part cherry pits. I had 1/2 a cup of pits, so I yielded one cup of vinegar.

ingredients:

1/2 cup cherry pits

1 cup white wine vinegar (please don’t use distilled white vinegar, that stuff is for cleaning, not cooking)

technique:

1. Take pits reserved from Sour Cherry Jam (or some other delicious cherry recipe).

trash?

2.Put pits in a container and top with vinegar. Steep 2-3 weeks. Keep out of sunlight. The longer you steep the pits, the more flavor they will add. When done steeping, strain vinegar. Reserve vinegar and discard pits.

Treasure!

 uses: 1.brush over grilled fish.  2.use in a vinaigrette.  3.in North Carolina style bbq (pulled pork!)