Ingredients
- Makes 1 large or 2 medium jars
- 500 ml (2 cups) white wine vinegar
- 375 ml (1½ cups) red wine vinegar
- 1½ cups caster sugar
- 1 star anise
- 4 juniper berries
- 6 cloves
- 2 fresh bay leaves
- 1 small sprig fresh rosemary
- 8 firm medium, ripe peaches, stones removed and cut into 6 wedges
- 1 tsp salt
- 1 tsp sugar
FRESHLY PICKLED PEACHES
Method
- Sterilise 1 large or 2 medium sized jars with lids and have waiting so you can preserve the peaches when ready
- In a medium saucepan combine vinegar, spices, bay leaves, rosemary, sugar, salt and spice and stir over medium heat until the sugar dissolves
- Bring to the boil and add peaches, cook for 1 minute and then remove from the heat immediately as you want the peaches to stay firm
- Using a slotted spoon place the peaches carefully into the sterilised jars and pour in the syrup so that it almost overflows
- Seal jars and clean away any sticky juice, label and cool
- When cold I store the peaches in the fridge - they will keep for up to 3 weeks when opened
Comments
I love these as they are sweet and tart and go beautifully at a picnic alongside cold roasted meats, or use as you would a pickle with cheese.
Thanks to Willowbrook Orchard for providing Wiggins variety peaches the used in the demonstration.
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