One thing we love about this recipe is that white vinegar is pretty inexpensive to buy, so you can make lots of fruit vinegar for giving. (A gallon of white vinegar costs about $6.) And you can give ideas for using it, too: we especially love it in salad dressings and marinades. For packaging, look for used or vintage bottles at a thrift store or flea market, then give them a good soapy scrub or run them through a dishwasher.
- Cutting board
- Sharp knife (adult needed)
- Measuring cup
- Medium-sized pot
- Clean glass jar
- 2 cups white vinegar
- 2 cups fresh or frozen fruit
- Put the vinegar and fruit in the pot, put the pot on the stove, and turn the heat to medium.
- When you can smell the vinegar (about 3 minutes), let the mixture cook 1 minute. Turn off the heat.
- Let the mixture cool, then pour it into the jar, put the lid on, and leave it in a cool, dark place (like a kitchen cabinet) for 5 days. Shake the jar every day.
- Strain the vinegar into the measuring cup and throw away the fruit. Clean the jar and pour the vinegar back into it. Label and put the top on. Store in the refrigerator.
You can add herb sprigs to the bottles with, or instead of, the fruit. Rosemary, thyme, and tarragon are all sturdy and flavorful choices.