Here are two original/authentic Civil War era recipes for Vinegar. Taken from "The Practical Housekeeper; A Cyclopedia of Domestic Economy Embracing Domestic Education", By Elizabeth Fries Ellet, 1857 Cider Vinegar Put a pound of white sugar to a gallon of cider and shaking them well together, let them ferment for four months; a strong and well--colored vinegar--will be the result. Gooseberry Vinegar Boil water, and when cold put to every three quarts one quart of bruised gooseberries in a large tub. Let them remain sixty hours, stirring often; then strain through a hair bag, and to each gallon of liquor add one pound of the coarsest sugar. Put it into a barrel, and a toast and yeast; cover the bung-hole with a bit of slate. Set the barrel in the sun, observing that the cask be well painted, and the iron hoops all firm. The greater the quantity of sugar and fruit, the stronger the vinegar; and as this is particularly useful for pickles, it might be well to make it of double the strength for that purpose.