- This topic has 1 reply, 1 voice, and was last updated November 29, 2011 at 3:08 pm by .
- November 29, 2011 at 3:08 pm #300915
2 c White wine vinegar
1 lb Peaches, peeled, stoned and cut into 1-inch cubes
Put the vinegar into a medium saucepan and warm over low heat just until it begins to give off vapor (do not bring to a boil). Stir in the cut up peaches and cook for 1 minute. Pour the mixture into a sterilized 1-quart Mason jar and allow to cool to room temperature, 10 to 15 minutes.
Place a sterilized seal on top of the jar, screw on the ring, and shake a few times to mix. Store the jar out of direct sunlight and away from heat for 5 days, shaking it periodically, while the mixture steeps (the vinegar will absorb most of the pigment from the fruit). Strain the contents through a fine sieve into a 4-cup glass measuring cup.
Discard the fruit residue and rinse the sieve. Rinse the Mason jar and return the strained vinegar to the jar. Dampen a flat-bottom coffee filter and fit it into the sieve.
Rinse the measuring cup, place the sieve on top, and pour in the vinegar a bit at a time, allowing it to drip into the measuring cup. Transfer the vinegar to flasks, bottles, or cruets. The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
YIELD: 2 cups
VARIATION: To make Peach Mint Vinegar, place 1 sprig fresh mint in the container before pouring in the vinegar. Fill, seal, and let steep out of direct sunlight and away from heat for 1 day before using.
source: aunt betty emailed this to me last year and I never got around to making it. I think it was a HINT for what she wanted for christmas.
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