Fresh Peach Infused Vinegar Recipes

HOW TO MAKE HOMEMADE PEACH AND OTHER FRUIT VINEGAR

Steps:

• Place clean chopped fruit, fruit peels, and/or pulp in a medium sized bowl.
• Dissolve sugar in the water.
• Pour water over the fruit, and stir to combine.
• Cover bowl with cheesecloth, paper towel, or coffee filter.
• Let sit in a warm place for about a week, or until mixture darkens.
• Strain out the fruit, re-cover and let sit another 2 - 4 weeks, stirring occasionally.
• Taste to make sure the mixture has fermented enough to get that vinegar taste.
• Heat the vinegar to 140 degrees to stabilize the vinegar. Watch carefully, if heated over 160 degrees you will ruin the vinegar!
• Pour the vinegar into decorative bottles. Add oak chips to each bottle for additional flavor.
• Plug bottles with caps, corks, or plastic tops.
• Label with type and date and let age in a cool, dark place for 6 months if desired..
• Note: Bottles, caps,oak chips, and plastic top tasting corks can all be purchased at a brewing or wine making supply store. Decorative bottles can be purchased at craft supply stores.

PEACH VINEGAR

Steps:

• In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
• Stir in the peach cubes and cook 1 minutes.
• Pour the warmed peach-vinegar mixture into a 1 quart glass jar and allow to cool to room temperature before capping with an acid-proof lid (about 15 minutes).
• Store vinegar in a cool, dark place; Shake daily for 1 week.
• After one week has passed strain peach vinegar through cheesecloth, rebottle and label.