Pickled Peaches

Total Time:
24 hr 50 min
Prep:
25 min
Inactive:
24 hr
Cook:
25 min

Level:
Easy

Ingredients
  • 1 tablespoon pickling spice
  • 1/4 teaspoon crushed red pepper
  • 5 cups water
  • 2 1/2 cups white wine vinegar
  • 2 cups sugar
  • 1 tablespoon kosher salt
  • 6 firm but ripe peaches, quartered and pitted, with skins (about 2 1/4 pounds)
Directions

Toast pickling spice and crushed red pepper in a dry medium saucepan over high heat until fragrant, about 30 seconds. Add water, vinegar, sugar, and salt and bring to a simmer, stirring to dissolve sugar. Add peaches and simmer just until tender, about 20 minutes. Remove peaches from liquid with a slotted spoon, reserving liquid, and set aside just until fruit is cool enough to touch.

Pinch the skin from peaches-if the skin pulls off easily-and discard. (If the skins cling, don't fret-the peaches will be beautiful and tasty that way as well.) Transfer peaches to a sealed container, cover with the reserved liquid, and refrigerate for at least 24 hours. The peaches will keep for 1 week tightly sealed in the refrigerator.

Yield: 2 quarts

Pickled Peaches are a great sweet-and-sour accompaniment to grilled pork and poultry dishes. They'd also be great as part of a Southern-style brunch or lunch.


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