Pickled Peaches

Name: Pickled Peaches
Yield: 1 quart
Ingredients: 3 ea Peaches, freestone; 2 cups / 400g Sugar; 2 cups / 475 Apple cider Vinegar; 1 cup / 235 Water; 1 ea Cinnamon stick; 2 ea Bay leaves, fresh; 1 ea Dried chili; 1 tsp / 5g Fennel seed; 1 tsp / 5g Ginger, minced; ½ tsp / 2g Allspice; ½ tsp / 2g Coriander; 5 ea Cloves; 2 ea Cardamom pods; 5 ea Black peppercorns

To be able to keep summer going all year, pickled peaches are a great way to preserve the season and add something special in the cold weather months. This versatile condiment is just as delicious on toast with your favorite cheese as it is on a scoop of vanilla ice cream.

Recipe byBilly Cole

Makes1 quart

DietariesVegan, Gluten Free

Ingredients

Ingredient quantities shown in U.S. units.

Dish Component 1

3 ea3 eaPeaches, freestone
2 cups400gSugar
2 cups475Apple cider Vinegar
1 cup235Water
1 ea1 eaCinnamon stick
2 ea2 eaBay leaves, fresh
1 ea1 eaDried chili
1 tsp5gFennel seed
1 tsp5gGinger, minced
½ tsp2gAllspice
½ tsp2gCoriander
5 ea5 eaCloves
2 ea2 eaCardamom pods
5 ea5 eaBlack peppercorns

Special Equipment

1 quart Mason Jar with Lid

Method

Preparation

Clean and dry a mason jar.
Clean and cut peaches in half. Remove and discard the pits. Add peach halves to the mason jar and set aside.
To make the pickle brine, place all the spices and sugar in a 2 qt pot. Add the apple cider vinegar and water.
Bring to a boil over medium heat. Cook until the sugar dissolves, then turn off heat.
Allow the spices to infuse for 10 minutes to 1 hour. Taste the brine after ten minutes. Be careful, it’s hot and vinegary, it might make you cough. If the flavor is strong enough, strain the brine over the peaches in the mason jar. If the flavor isn’t there yet, allow the brine to infuse to taste.
Be sure to fill the jar up enough to cover the peaches and allow a bit of room at the top of the jar.
Seal with a clean lid, and let cool completely at room temperature.
Store in a refrigerator for a week before using.