Remember when we picked all these peaches? (btw, that is Mama Peppermint) Well besides canning a lot of peaches, we also used the peels to start a peach vinegar and used some of them to make a spicy peach vinegar ala Mrs. Reppert! The spicy peach recipe was inspired by the book Mrs. Reppert’s Twelve Month Herbal and I received permission to share it with you all
Insert enough small size peaches to fill up a wide mouthed-jar. Then add several whole cinnamon sticks, 1/4 cup of whole cloves, and 1/2 cup of sugar. Completely cover with white vinegar ( I used homemade apple cider vinegar) and set in the sun ( I left mine on countertop). I started mine at the end of August and just strained it out. What a lovely rich color and the taste is heavenly!
I can’t wait to try mine as a lovely Peach Honeygar, one of the ways Mrs. Reppert suggested to use it. Other ways being a dollop in marinades, in sauces, in yogurt for a dressing for fresh fruit compotes, added to coleslaw, and to enhance gravies.
The peaches themselves will be used as garnishes
The peach peel vinegar was made in another jar
I just filled this jar with the peach peels, covered the peels with spring water, added a couple big spoons of our bees honey, and about 1/2 cup of our homemade vinegar with a nice piece of the mother with it. A piece of cheesecloth is used to cover it, so air can still get in. I also started this at the end of August and just got around to straining it. ( I had been checking on it, periodically to make sure the fluid level was still good in it)
Such a beautiful and lovely, light tasting peachy vinegar!
For those of you unfamiliar with the term honeygar, it is about 1 tablespoon of raw unfiltered honey, and one tablespoon of vinegar, in a glass of water that is just warm enough to make the honey mixable without being so hot it destroys the benefits of the honey. You can either sip it while warm or serve it cold. Very delicious and very good for you.
Big herbal and honey hugs to all who visit Comfrey Cottages xx