Just mqade a batch with the peels and pits from making peach pie filling Simmer with vinegar for 15 minutes, strain and put in pint bottles. Recipe says it will keep in the refrigerator for up to a year . Think I will try it in chicken salad mixed with the mayo. Also may try to make a marinade for chicken. It sure is a pretty color and I love making something out of the stuff I would otherwise throw away. Now I'm wonderinf if I could freeze it Michele
What a neat idea, thank you for sharing it. Dumb question but coulldn't it be canned if you didn't want to keep it in the fridge? I just bought a water-bath canner and have so much to learn!
Peach Vinegar
Posted - Aug 29 2009 : 2:37:01 PM
