Stone fruit season is back! These pickled peaches will be amazing on your Christmas table; with your ham, cheeses or through a salad. They also make excellent gifts so get pickling!
- 1kg firm peaches
- 2 small red onions (optional)
- 3 cups apple cider vinegar
- 1 cup water
- 1.5 cups raw sugar
- a knob of ginger
- 3 teaspoons yellow mustard seeds
- 1 teaspoon allspice berries or 2 cinnamon sticks.
Give your jars and lids a soapy hot wash and a good rinse or put them through the dishwasher. Put jars into a low oven 110 degrees for 15 minutes. Make sure your lids are completely dry (air dried, or with a clean cloth or paper towel).
Make your brine by combining vinegar and sugar in a saucepan over low heat. Stir to dissolve the sugar. Increase heat and bring to simmering point.
Wash, halve and de-stone your peaches. Then cut into 2cm thick wedges, quarters or halves if you’d prefer. If using red onion, thinly slice and mix together with your peach slices in a big bowl.
Carefully remove jars from the oven and let sit on the bench for a minute or two to cool down. Add some mustard seeds, allspice berries and a few slices of ginger into the bottom of each jar.
With small tongs or clean hands carefully pack the peaches into the jars.
Pour over the hot brine until the peaches are entirely covered. Remove air bubbles with a chopstick or butter knife. Wipe the rim of the jar and seal immediately.