Pickled Peaches
Ingredients
- 1 cup(s) organic distilled white vinegar
- 3/4 cup(s) water
- 1 cup(s) sugar
- 1/4 cinnamon stick, crushed
- 4 allspice berries
- 3 cloves
- 2 pound(s) peaches
Instructions
- Combine all the ingredients except for the peaches and bring to boil in a large nonreactive saucepan.
- Reduce the heat and let mixture simmer for 10 minutes.
- Remove from the heat and set aside.
- Peel the peaches by bringing a medium saucepan of water to a boil. Mark an “x” with the tip of a paring knife across the bottom of each peach—cutting only deep enough to slice the skin.
- Drop the peaches into the boiling water and let them sit for about 30 seconds to 1 minute. Remove the peaches—placing them into an ice bath to stop the cooking. Return the brine mixture to the stove over low heat.
- Peel and halve the peaches (removing the pits) and place the peaches into the saucepan to simmer for 5 to 10 minutes (shorter for riper peaches, longer if they are less ripe).
- Ladle simmered peaches and brine into a 1-quart mason jar.
- Cap loosely and allow the jar to cool on the countertop for an hour before placing the jar in the refrigerator.
- Begin eating peach pickles after 1 week, and consume within 6 months for best flavor. Use the leftover brine for shrub cocktails or sodas—using 1 tablespoon for every 6 ounces of club soda.
Notes
Special equipment: 1 qt. jar
Photography by Jo Ann Santangelo
