Combine first 3 ingredients in a wide-mouth quart glass jar; set aside.
Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over fruit and rind in jar; cover with lid. Let stand at room temperature 2 weeks.
Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into decorative bottles or jars, discarding fruit. Seal bottles with corks or airtight lids.
Use in vinaigrettes and in fruit or vegetable salads.