How To Make Homemade Peach And Other Fruit Vinegar Recipes

HOW TO MAKE HOMEMADE PEACH AND OTHER FRUIT VINEGAR

How to Make Homemade Peach and Other Fruit Vinegar image

Fermenting your own fruit vinegar from scratch is an easy and fun project.

Provided by Renee Pottle

Time 10m

Number Of Ingredients 3

Ingredients

1-3 cups of fruit peels, pulp, or chopped fresh fruit
4 cups water
1½ cups sugar

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.

FRESH-PEACH-INFUSED VINEGAR

Fresh-Peach-Infused Vinegar image

Use overripe fruit, such as peaches, to make flavored vinegars for green salads. When presented in glass vessels or jars, the vinegars also make great hostess gifts.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 5 cups

Number Of Ingredients 3

Ingredients

6 pounds overripe peaches, pitted and roughly chopped
3 cups white-wine vinegar
1/2 cup honey

Steps:

Bring peaches, vinegar, and honey to a simmer in a large saucepan. Cook, stirring occasionally, for 15 minutes. Cover, and let cool completely.
Working in batches, puree peach mixture in a food processor until smooth, about 10 seconds. Strain through a fine sieve into a large nonreactive bowl. Line sieve with cheesecloth, and place over another large nonreactive bowl. Pour strained peach mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
Uncover, and remove sieve from bowl. Discard solids. Pour peach vinegar into a resealable nonreactive bottle or jar.

PEACH VINEGAR

Peach Vinegar image

The flavour is subtle, fruity and fresh. Add to fruit salads or use to create a special glaze for pork dishes. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

Provided by - Carla -

Categories Fruit

Time 5m

Yield 2 cups

Number Of Ingredients 2

Ingredients

2 cups white wine vinegar
1 lb peach, stoned and cut into 1-inch cubes

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.

Nutrition Facts : Calories 88.7, Fat 0.6, Carbohydrate 21.7, Fiber 3.4, Sugar 19.1, Protein 2.1

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