Cut the produce into a small enough, uniform size that it can be evenly distributed with the sugar and vinegar—around 1½ cubic inches. Transfer fruit to a mixing bowl and combine with sugar. (Adjust the sugar levels to taste—different fruits need more or less, so start tart and add as desired.)

Transfer fruit-sugar mixture to a glass jar, like a 1-quart Mason, and let it sit overnight with the lid on so the fruit can macerate. The fruit-sugar mixture should be very juicy after the overnight sit. The next day, open the jar and add vinegar. I like to keep the syrup and vinegar together and sometimes even let the mixture sit in the refrigerator for a week or two to really concentrate the flavor. Strain mixture through a fine meshed sieve, then bottle, and refrigerate for up to 6 months if unopened.