Pickled Peaches With Sweet Spices (Print Version)
# Ingredients:
→ Produce
01 -
8 medium or large ripe but firm peaches
02 -
Juice of 1 large lemon
→ Spices
03 -
1 tablespoon whole cloves, plus 16 additional cloves
04 -
1 1/2 teaspoons allspice, cracked or coarsely ground
05 -
1 cinnamon stick
06 -
1 vanilla bean, split lengthwise
→ Liquids
07 -
1 cup cider vinegar
08 -
1/2 cup water
→ Sweetener
09 -
1 cup turbinado sugar
# Instructions:
01 -
Bring a large pot of water to a boil. Lower peaches into boiling water for 30 seconds, then immediately transfer to a bowl of ice water. Drain and peel peaches. Toss peeled peaches with lemon juice in a separate bowl.
02 -
Tie 1 tablespoon whole cloves, allspice, and the cinnamon stick in a cheesecloth or muslin bag. In a large pot, combine cider vinegar, water, turbinado sugar, spice bag, and split vanilla bean. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, skimming off any foam.
03 -
Add peaches to the hot syrup. Simmer gently for 3 to 5 minutes, or until a toothpick can easily pierce to the pit. Remove the pot from heat.
04 -
Using tongs, transfer peaches from syrup to a bowl. Once cool enough to handle, halve the peaches and remove pits. Insert one clove into each peach half and return them to the pot with the syrup. Cover and refrigerate overnight to allow flavors to develop.
05 -
The following day, gently turn the peach halves in the pot. Squeeze the spice bag over the pot to release aromatic brine, then discard the bag. Bring the peaches and syrup to a boil, then remove from heat.
06 -
Pack peach halves into hot, sterilized jars. Fill jars with hot syrup, leaving 1/2 inch headspace. Divide the vanilla bean among jars. Seal, allow to cool, and refrigerate for up to two months.
# Notes:
01 -
Sterilizing jars thoroughly is essential for safe, extended storage.
02 -
You may adjust the amount of sugar and spices according to your preference.
03 -
Pickled peaches complement roasted meats, cheese platters, or desserts.