How To Make Pickled Peaches - Best Recipe | Charleston Magazine

Ingredients

• 12 ripe peaches
• 3½ cups Champagne vinegar
• 3 cups water
• 2½ cups sugar
• 1 stalk lemongrass, white part only, bruised by hitting with a rolling pin or meat tenderizer, then chopped
• 1/2 cup orange zest, made using a zester not a microplane
• 1/2 cup lemon zest, made using a zester not a microplane
• 1 cup roughly chopped fennel bulb
• 1 Fresno chili, seeds removed, roughly chopped
• 1 Tbs. peeled and grated fresh ginger
• 15 Szechuan peppercorns
• 1 Tbs. coriander seed
• 1 Tbs. fennel seed