Recipe(tried): Peach Vinegar

Peach Vinegar
Source: Homemade in the Kitchen
Approved by: Dr. George K. York, Professor Emeritus Food Technology, University of California, Davis
Yield: 2 cups

2 cups white wine vinegar
1 pound peaches, stoned and cut into 1-inch cubes

Put the vinegar into a medium, non-reactive saucepan and warm over low heat just until it begins to give off vapor (do not bring to a boil). Stir in the peach cubes and cook for 1 minute. Pour the mixture into a hot, sterilized1-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.

Variations: 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 or shipping.

To make Spiced Peach Vinegar add any of the following spices during the steeping period: cinnamon, cloves, and nutmeg.