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.
Oxmoor House Cooking Light Collection
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