Gallery

Recipe Summary

Yield:
4 cups.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a wide-mouth quart glass jar; set aside.

    Advertisement
  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

2 calories; sodium 2mg.
Advertisement