5 Ingredients or Fewer

Fruity Vinegar

September  2, 2013
2 Ratings
Photo by Heidi Murphy
  • Makes 16 ounces
Author Notes

Thank goodness for autumn. Besides the local apples, thick soups and spiked hot drinks that come with the season, the best treat will be a well-earned break.

I've barely kept up with the relay race of summer produce. How about you? Just when I finally got around to using up the rhubarb, strawberries brightened, fast and furious. The jam wasn't even canned when blackberries and raspberries added to the harvest pile. And then bushels of peaches perked up, sweet and soft and too quick to ripen. It was enough to seriously drown me in daily late night canning projects.

One night while pickling, I tossed some too ripe fruit into white wine vinegar and - voilà - my life instantly eased. Every week, extra ripe fruit now becomes bright fruity vinegar. Rhubarb, strawberry, blackberry and raspberry vinegars glisten from the shelf. With a snipped length of ribbon and a swipe of a marker, they're my instant last minute gifts.

Fruit vinegar is definitely a cure-all of sorts to dull weeknight meals. I use it to lighten up salads and love a little rhubarb vinegar added to a pan sauce for roast pork. This basic fruit vinegar recipe isn't sweetened but mixed with a little simple syrup, a quick fruit shrub emerges; it's great with bubble water and a bit of booze. We've earned it.

What You'll Need
  • 16 ounces fruit (picked over, cleaned, stemmed and chopped into 1-inch chunks, as needed)
  • 16 ounces white wine vinegar
  1. 1. Sterilize a large glass jar and lid. Set aside.
  2. 2. In a pot over medium heat on the stove, combine the fruit and the vinegar.
  3. 3. Smash and stir the mixture with a fork to help break up the fruit and distribute a little color.
  4. 4. Bring to a gentle boil and boil for 1 minute. Remove from the heat and let cool just a few minutes.
  5. 5. Pour the warm mixture into your sterilized jar and store it away on a shelf for 5 days.
  6. 6. Strain the vinegar from the fruit - toss the fruit - and pour the vinegar into a newly sterilized jar.
  7. 7. Store on a shelf and use liberally, or gift it to friends all season.

See what other Food52ers are saying.

  • eatboutique
  • kevin hollinger
    kevin hollinger
  • melomel
  • ralee
Eat Boutique is the go-to resource for all things food gifts, including one-of-a-kind, small-batch products and inspirational articles and recipes.

4 Reviews

eatboutique September 7, 2013
Hi everyone, vinegar really is a great preserving agent and shelf lives can go very long. I have kept my fruit vinegars for 6 months quite happily. Many of them have lasted 12 months or longer but I never advise that to others as I don't know how folks sterilize jars, whether they're indeed kept out of the sunlight, etc. I give this gift and let folks know it will last 6 months in a dark kitchen nook. I hope that helps! Thanks for all the comments. :) xox
ralee September 5, 2013
me too- i imagine it should be fine because it's vinegar but it would be good to get official word on the shelf life.
kevin H. September 4, 2013
yea, i was wondering the same. how long would this last?
melomel September 3, 2013
How long will the vinegar keep? And should it ever be refrigerated?