How To Make Pickled Peaches - Best Recipe | Charleston Magazine

Name: 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; 4 1-quart canning jars with lids and rims, washed well and air dried

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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
4 1-quart canning jars with lids and rims, washed well and air dried

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How To Make Pickled Peaches - Best Recipe | Charleston Magazine

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