Fresh Peach Vinegar
Yields about 3 cups
This simple recipe results in a refreshing fruity vinegar, delicious for dressings and marinades. Finished vinegar will keep in the refrigerator for up to two months, or you can process in a water bath canner for longer storage.
2 cups peaches, peeled, pitted and sliced 2 cups white vinegar 1/3 cup sorghum (you may substitute honey or sugar)
Place all ingredients in a saucepan over medium-high heat. Cover and bring to a boil, watching carefully to avoid boiling over. Once it comes to a boil, reduce to simmer and cook for 10 minutes.
Let mixture cool before transferring to a blender and processing until smooth.
Line a colander with cheesecloth and place elevated above a bowl. Pour blended peach vinegar into the cheesecloth-lined colander to remove solids. Cover with a towel or plastic wrap and let it continue to drain for 2 hours. Discard solids and transfer vinegar to a bottle for storage.
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