
Pickled Peaches
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!
Ingredients:Â
- 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.
Method:
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).
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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.
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Wash, halve and de-stone your peaches. Then cut into 2cm thick wedges, quarters or halves if youâd prefer. If using red onion, thinly slice and mix together with your peach slices in a big bowl.
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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.
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With small tongs or clean hands carefully pack the peaches into the jars.Â
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.
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