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from Mario Hernandez
Ingredients
1 lb. apricots, de-seeded and quartered
2 cups champagne vinegar
1/3 cup Baker’s sugar
Preparation
Combine Apricots, champagne vinegar, and sugar in a large bowl or glass jar. Refrigerate overnight, up to 24 hours. Discard apricots and strain vinegar through cheesecloth or a coffee filter into a glass jar or container. Vinegar will keep up to 1 month refrigerated.
Great for a marinade on chicken, pork or in a salad!
