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Spiced Pickled Peaches
Sweet summer peaches meet a warm, spiced malt vinegar syrup in this simple preserving project. You'll gently simmer the fruit with cinnamon, cloves, and allspice until it's perfectly tender but still firm enough to hold its shape in the jar. They're an incredible addition to any cheese board, bringing a sharp, tangy contrast that cuts right through rich flavors. You can also serve them alongside roasted pork or duck for a sweet and savory pairing that won't disappoint.
Equipment
- Stovetop
- Saucepan
- Parchment paper
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 over medium heat until the sugar dissolves.
- 2Stir in the halved peaches and simmer gently for 4 to 5 minutes until the fruit is tender but still firm. Don't overcook them, or they'll turn mushy in the jar.
- 3Use a slotted spoon to transfer the cooked peaches into a large, warm, sterilized jar. Pack the fruit in tightly.
- 4Bring the remaining spiced syrup in the saucepan to a boil for 2 to 3 minutes to concentrate the flavors. Pour the hot liquid over the peaches, filling the jar to the brim. Add a splash of extra warm vinegar if needed to completely cover the fruit.
- 5Place 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 and set the jar aside to cool completely at room temperature.
Notes
- Pairing: Serve these pickled peaches with roast pork, chicken, duck, or a strong cheese board.
- Readiness: The peaches will initially float to the top of the jar. Once they sink back down, they're fully saturated with the spiced syrup and ready to eat.
- Storage: Keep the properly sealed jar in a cool, dark place for up to 6 weeks.