Pickled Peaches
- Level: Easy
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 63
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 15
- Dietary Fiber
- 0
- Sugar
- 15
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 178
- Total: 1 day 50 min
- Prep: 25 min
- Inactive: 1 day
- Cook: 25 min
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.