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Pickled Peaches
Capture the bright, sweet, and tangy essence of summer fruit to enjoy during the colder months. These quick pickled peaches combine a spiced malt vinegar syrup with warm notes of cinnamon, cloves, and allspice. The fruit gently simmers until just tender, creating a firm texture that holds up beautifully in the jar. Serve them alongside rich meats like roast pork or duck, or add them to a cheese board for a sharp, sweet contrast.
Ingredients
- 300ml white malt vinegar
- 500g granulated sugar
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- 7cm piece cinnamon stick, halved
- 1kg small peaches, halved and stoned
Instructions
- 1Warm the white malt vinegar, granulated sugar, cloves, allspice berries, and cinnamon stick in a large saucepan until the sugar completely dissolves. Stir in the halved peaches and simmer very gently for four to five minutes until the fruit is tender but retains a firm texture.
- 2Transfer the cooked peaches into a large, warm, sterilized jar using a slotted spoon, packing the fruit in tightly.
- 3Bring the remaining spiced syrup in the saucepan to a boil for two to three minutes to intensify the flavors. Pour the hot liquid over the peaches to fill the jar completely to the brim, adding a splash of extra warm vinegar if necessary to cover the fruit.
- 4Place a small piece of crumpled parchment paper at the top of the jar to keep the peaches submerged in the liquid. Secure the lid tightly, label the jar, and set it aside to cool completely at room temperature.
- 5Allow the peaches to rest in the jar. The fruit will initially float to the top and then sink back down once fully saturated with the spiced syrup, indicating they are ready to eat.
- 6Store the properly sealed jar in a cool, dark place for up to six weeks to maintain optimal flavor and texture.