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Peach Vinegar




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from "Nicole Routhier's Fruit Cookbook" by Nicole Routhier


List of Ingredients




* 2 ripe peaches (about 12 ounces total), peeled, pitted, and chopped
* 1 cup Japanese brewed rice vinegar, or a good distilled white vinegar with an acid content between 4 and 5 percent
* 3 Tablespoons sugar


Recipe



Puree the peaches in a food processor, then pour the puree into a medium-size bowl. (There should be 1 cup of peach puree.)

Combine the vinegar, sugar, and 1/2 cup water in a medium-size saucepan.

Bring to a boil over high heat, then reduce the heat to
medium-low and simmer until slightly syrupy, 4 to 5 minutes.

Stir the vinegar mixture into the peach puree.

Let cool.

Sterilize a 16-ounce bottle (or two 8-ounce canning jars).

Sterilize the cap (or lid) according to the manufacturer's instructions or have ready a clean cork.

Skim the foam, if there is any, then strain the vinegar mixture through a fine sieve, pressing on the solids to extract as much juice as possible.

Discard the solids.

Drain the bottle, then fill with the strained vinegar.

Seal with a clean cork (or sterlized lid).

Store in a cool, dry place or refrigerate.

Yield: About 2 cups

Variation: Mango-Passion Fruit Vinegar: For the peaches, substitute 3/4 cup mango puree plus the strained pulp of 1 large passion fruit (about 1/4 cup). Proceed with the recipe.