Any vinegar may be used, as long as it is labeled as having at least 5 percent acidity. Distilled white vinegar has a clear, sharp flavor; apple cider vinegar tends to be milder with a fruity flavor; and wine vinegars, while more expensive, often provide a superior smooth flavor. Balsamic vinegar is delicious with cherries and strawberries.
Makes 2 to 3 cups, depending on the juiciness of the fruit
- This process was developed by Emily Ho based on historical recipes and the "Flavored Vinegars" chapter of So Easy To Preserve (Cooperative Extension, The University of Georgia, 2006).