Pickled Peaches
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 71
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 16
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 1
- Total: 14 days 15 min (includes pickling time)
- Active: 15 min
Ingredients
1 1/4 cups rice wine vinegar
1/4 cup plus 1 tablespoon honey
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
1-inch chunk ginger, peeled and coarsely chopped
1 1/2 pounds peaches, pitted and quartered
Directions
Special equipment:
a 1-quart mason jar- In a saucepan over medium heat, combine the vinegar, honey, sugar and pumpkin pie spice. Heat until the sugar dissolves, 2 to 3 minutes. You do not want this to get too hot or it will cook the peaches.
- Put the ginger in the bottom of a 1-quart mason jar, then fill with the peaches. Pour the liquid over the peaches. Seal with a lid and place in the refrigerator. They will be ready to eat in 1 to 2 weeks and will last in the refrigerator for up to 1 month.