Be the first to Homemade peach vinegar adds a fruity zest to salad dressings, glazes, and marinades. Nectarines or mangoes may be substituted for the peaches.
Prep Time: 15 minutes
Cook Time: 5 minutes
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
Preparation:
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.
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.
Yield: about 2 cups
Recipe Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.
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.
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.
Yield: about 2 cups
Recipe Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.
