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However, the same process can be used to make any kind of fruit vinegar. You can use fruit scraps - things like fruit peels, over-ripe fruit, and fruit pulp leftover from making jelly or juice.

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Method. Place your fruit scraps into a large (at least ½ gallon size), wide mouth mason or regular glass jar or a stone crock. Add the water and optional white or brown sugar. Cover the container with a muslin cloth to prevent dust, bugs or anything else falling into your vinegar solution. Place the container in a place where it can ferment.

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Instructions. Combine the peaches, sugar, cinnamon stick and vanilla pod in a large stock pot and cover with water. You want the water to be about 2 inches higher than the peaches. Bring the mixture to a boil, reduce it to a simmer and cook for 1 hour uncovered.

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Step 1. Prepare the peach. For relatively smaller portion, lets say about 1⅓ cup of dressing you'll need about 1 large peach. The riper the sweeter it will be. To cook and caramelize the peach, heat a small skillet over medium heat and add a splash of water (about 2 tablespoons), throw in the sliced peach.

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Cook for about 15 minutes; while simmering, mash the peaches a little with a spoon. Remove from heat and place a fine mesh colander over a pitcher or bowl; strain out the peach pulp and collect the liquid. Allow the peach liquid to cool, then, using a funnel, add it to the 1/2 gallon jug.

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Add the sugar, water, and vinegar to a large pot and heat on medium-high until the sugar is melted. Bring to a boil. While waiting, stick about six cloves into each peach. Once the liquid is boiling, place the peaches in the pot and cook for 20 minutes, turning often. Let the peaches and syrup cool for about 5 minutes.

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Peach Switchel is that incredibly delicious and refreshing beverage you want — to hydrate you on a hot day! With fresh ginger root and apple cider vinegar, it assimilates well to quickly provide electrolytes and even probiotics. The peach flavor and color make this summer drink recipe alluring even for special gatherings.

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2 tablespoons of apple cider vinegar; 1 (3 ounce) envelope of liquid pectin; Instructions Mix chopped peaches and 2 cups of the sugar in a non-reactive bowl or pot; cover and let stand about 30 minutes to macerate. Mash the peaches slightly, leaving some large chunks. Use an immersion blender if you want the jam smoother.

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Supreme Vinegar Peach Vinegar $18 Reginald Smith produces many varieties of fruit vinegars out of Pennsylvania — including pumpkin, watermelon, raspberry, and peach.

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Instructions. In a medium size sauce pan, add olive oil, garlic and ginger. Cook over medium heat about 3 minutes, stirring often. Whisk in orange juice, peach preserves, apple cider vinegar, brown sugar, brown mustard, smoked paprika, salt and chili flakes. Bring mixture to a boil, whisking often.

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1 qt coconut vinegar (available in Asian markets. If none available, substitute Cane vinegar or white Rice vinegar. Do not use cider vinegar: the flavor of apple is too strong and will muddy the peach flavor) Mix together in a large glass or ceramic vessel. Allow this mixture to sit out for three days, covered, in a cool place.

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Nutrition Information. A one-tablespoon serving of organic apple cider vinegar contains: Calories: 0. Protein: 0 grams. Fat: 0 grams. Carbohydrates: 0 grams. Fiber: Less than 1 gram. Sugar: Less.

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Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes. Meanwhile peel and slice your peaches. Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.

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Instructions. 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.

Sparkling Peach Cider Recipe Peach cider recipe, Cider recipe

Combine wine, apple cider vinegar, lemon verbena, and peaches in a 1 ½- to 2-quart glass jar, leaving at least 1 inch of headspace at the top. Place a quadruple layer of cheesecloth or a clean.

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Apple cider vinegar may be the most well-known type, but fruit vinegars can also be made from mango, plum, berries, papaya, grapes, peaches, citrus fruits like oranges, and an array of other fruits.