Ready to store some more goodies for the winter?
How about peaches? I’ve made jam and marmalade in the past but this year I seem to be obsessed with pickles so Pickled Peaches it is!
I started with sterilized jars and filled them with sliced ripe peaches, cloves, piece of candied ginger and a good chunk of lemon peel. The peaches I simply sliced into big chunks-skin and all. Remember with your peaches you need to have them ripe but not mushy in any way.
They look gorgeous already and when a vinegar syrup is added to them and they’re given a week to mellow-up.
Now, I always pictured these as part of sandwich or a snack with chunks of cheese and bread. DH had other ideas though and has recently become obsessed with having them as part of a cottage cheese parfait. This is now his most favourite breakfast and small one says that it makes her throat ask for more so really, whol am I to argue?
- 6x500 ml jars (sterilized)
- In each jar:
- 1 clove
- 2 inch x 1 inch lemon peel
- ½ inch candied ginger
- For the brine:
- 4 cups sugar
- 4 cups vinegar (I used a light red wine vinegar)
- 1 cup honey
- 4 quart basket of peaches
- Bring brine ingredients to a boil.
- Prepare jars with lemon peel, ginger, cloves and enough sliced peaches to fill. I sliced the peaches (skin on) roughly 1½ inches thick.
- Fill jars with the brine mix, top and process in a water bath for 14 minutes. Let sit for at least a week before enjoying.