• 4 quarts roughly chopped ripe peaches, pitted, skin on
  • 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. Puree the mixture in a blender , measure and then add:

  • 4 qts of sugar(we use organic cane sugar, but turbinado could be nice in this case)
  • 1 teaspoon of salt

Put this mixture into a large non-reactive pot and bring to a simmer and cook for about 20 minutes. Strain through a fine mesh strainer and transfer to glass jars or bottles, cool down to room temp, cover and store in the refrigerator or root cellar. The drinking vinegar has a long shelf life because of the high acid and sugar content and could be held at room temperature, but because of all the fruit pulp it might be safer to keep it refrigerated.

Mix 1 part vinegar with 4 parts club soda over ice for a refreshing digestif or soft drink. Mix 3/4 oz of vinegar with 1 1/2 oz bourbon, shake, put in highball glass, top with club soda and garnish with a lemon wedge for a nice summer cocktail.

From Brian Marcum