American, leftovers, Make your own
Peach Vinegar
Yesterday I made a peach crisp with some of the Indian Blood peaches from our tree. 
I remembered using the pits and peels a few years ago to make peach vinegar and decided to try it again. It’s deceptively simple but I wish I’d had more peelings and pits. Just tie together the pits and peels in a cheesecloth bundle and simmer with a cup or two of vinegar for 20 minutes or so. Cool. Store in the refrigerator.
I have had a food blog since 2001, back when there were just a few hundred! I like to explore new recipes, including new cuisines. My recipes are usually not gourmet but now and then may be. In addition to cooking, I play fiddle and guitar, garden and read a lot. [
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Check out what others are saying about this post...[...] few years ago I made peach vinegar with the skins and pits of Indian Blood peaches. It was beautiful and tasty. In that case, I [...]