DIY Peach Ginger Vinegar

Get on board the DIY vinegar train with the next-level flavor combo of peach and ginger. Sweet, spicy and fragrant, it’s the perfect addition to salad dressings, craft cocktails and our Serrano Peach Grilling Glaze. Go ahead. Try it.

Ingredients
Serves: 16
Serving Size: 1 tablespoon
Directions
10 mins Prep time 5 mins Cook time
10 mins Prep time
5 mins Cook time
  • Mix all ingredients in 1-quart saucepan. Bring to simmer on medium heat, stirring occasionally to dissolve sugar. Let stand to cool slightly.

  • Ladle into clean 1 pint-size canning jar. Wipe rim of jar clean with damp cloth. Cover jar with clean metal lid and screw on band.

  • Refrigerate at least 2 to 3 days before using. Store in refrigerator up to 2 weeks.

Cooking tip

Test Kitchen Tips:

Flavor Variations:

  • DIY Spicy Pineapple Vinegar: Prepare as directed above, using fresh pineapple in place of the peaches, white vinegar in place of the white wine vinegar, same amount of sugar and 1 teaspoon McCormick ® Cumin Seed and 1/2 teaspoon McCormick ® Crushed Red Pepper in place of the ginger. Use to make Mojo Criollo Marinated Pork with Grilled Jalapeño & Pineapple Relish.

  • DIY Caribbean Mango Vinegar: Prepare as directed above, using fresh mango in place of the peaches, white balsamic vinegar in place of the white wine vinegar, same amount of sugar and 2 teaspoons McCormick ® Perfect Pinch Caribbean Jerk Seasoning in place of the ginger.

  • DIY Black Pepper Berry Vinegar: Use 1 cup raspberries or 1/2 cup each raspberries and blackberries, rinsed, in place of the peaches. Place berries into canning jar. Prepare as directed above, using red wine vinegar in place of the white wine vinegar, same amount of sugar and 1 1/2 teaspoons McCormick ® Whole Black Peppercorns in place of the ginger. Use to make Black Pepper Berry Shrub Cocktail.

  • DIY Charred Orange Thyme Vinegar: Use 1 medium seedless orange, cut crosswise into 1/4-inch thick slices in place of the peaches. Grill orange slices over medium-high heat 2 to 3 minutes per side or until charred. Prepare as directed above, using the charred orange, white balsamic vinegar in place of the white wine vinegar, same amount of sugar and 1 teaspoon McCormick ® Thyme Leaves in place of the ginger.  Use to make Grilled Chicken Po Boy Sandwich with Spicy Creole Mustard Sauce.

Nutrition information

(Amount per serving)

  • 8Calories: 8Cholesterol: 0mg
  • Sodium: 0mgProtein: 0g
  • Total Fat: 0gSaturated Fat: 0g
  • Fiber: 0gCarbohydrate: 2g
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