Contributed to the echo by: Sallie Austin Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer
In a medium-sized enameled (non-metallic) saucepan, bring vinegar, fruit, and lemon rind just to a boil. Pour into a crock or jar and let steep covered for 3 to 5 days. Strain through a cheesecloth, discarding fruit. Place a small amount of fresh fruit in the bottom of a clean, dry 1-quart wine bottle. Cork and store in a cool, dark place.
*** Suggested fruits for this vinegar are raspberries, pears, strawberries, or black currants.