Fruit Vinegar

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   Remove the stems from the figs and chop them well to expose the inner flesh.

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   Combine with the vinegar and fennel seeds in a glass container with a lid (a mason jar or recycled pickle jar works well), and store for 2 weeks in a cool, dark area.

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   After two weeks taste the mixture to see if it is fruity enough for your tastes.

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   You can add more fresh fruit and repeat the process if youd like it stronger.

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   3.

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   Strain the liquid with a fine mesh strainer, into a non-reactive saucepan and add honey or sugar to taste.

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   Bring to a simmer for 2-3 minutes uncovered, then turn off the heat and skim off any foam.

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    4.

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    Strain the liquid into dry sterilized glass jars.

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    You can easily sterilize them by running them through the dishwasher.

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    Store the fruit vinegar tightly sealed in a cool dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.