Peach pickle recipe - tarting up the sweet
I’ve gotten past a bit of a peach aversion. It’s not that I disliked peaches. I loved eating slurpy peaches over the sink with the juices dripping down my chin, or in the backyard with the garden hose nearby for freshening up sticky hands.
But peach pie, peach jam, peach whatever. No, thanks. They were just too sweet for me.
But now I’ve found a way to cook my peaches and eat them too: peach pickles. (Although now I’ve also become fond of my peach rosemary preserves and ginger peach spread.)
I find these pickled peach slices delicious with ice cream or yogurt. Or whirl them up in a blender with brown sugar to make a syrup for cake or glaze for chicken.
Simple peach pickles
1 cup white vinegar
2 cups sugar
2 cups sliced peaches
Bring the vinegar and sugar to a boil in a medium saucepan. Add the peaches and cook until barely tender. Spoon into to sterilized jars and cover with syrup. Cool on the counter. Store in the refrigerator for two weeks.
If you’d like to preserve them for later, Ball has a great guide to get you started.
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Tags: peaches, peachpickles