Pickled Peaches
This is a fun recipe if you want to explore pickling without worrying about food safety concerns. You can adjust the ingredients or the amount of vinegar, as the product is stored cold for a limited time. The liquid softens the peaches, so it’s important to use ones that aren’t fully ripened. This recipe is easily scalable if you have an abundance of peaches. If you have leftover pickling liquid, it makes a great addition to lemonade.Makes 3 pint-size mason jars
Ingredients
- 2 pounds yellow peaches (about 4)
- 3 pint-size mason jars
- 1 cup apple cider vinegar
- 2 cups water
- 1 cup sugar
- 1 tablespoon pickling spice
- 1 cinnamon stick
- 1 (3-inch) piece of ginger, cleaned and sliced into 12 slices
- 1 (3-inch) piece of lemongrass, mashed, then sliced into 12 slices
Instructions
- Slice peaches into about 12 slices per peach. Not too thin and not too thick.
- Add peaches in equal amounts to the jars.
- Bring liquids, sugar, pickling spice, cinnamon stick, ginger, and lemongrass to a boil and let simmer for 10 minutes.
- Remove from heat and let sit for 10–15 minutes.
- Strain and pour equal amounts of liquid into mason jars. Add pickling spice, ginger, and lemongrass in equal amounts into jars, if desired.
- Screw on lids, label with date, and refrigerate.
- Refrigerate for at least 24 hours before eating. The longer the jars sit, the more the flavor develops.
Notes
Tony is more often found whispering to sourdough starters than shouting in a busy kitchen. Humble and grateful, he apologizes to the vegetables before dicing them. He is always open to learning about the culinary world and currently does so as the director of culinary experience at Yavapai College’s Prescott campus.
