Pickled peaches - delicious. magazine

Name: Pickled peaches - delicious. magazine
Total time: 20 min
Ingredients: 1.2kg just ripe but still firm peaches (about 10); Thinly pared zest and juice from an unwaxed lemon – use a sharp peeler and avoid the bitter white pith – you want thin strips about 2cm by 5cm; 1 litre white wine vinegar; 550g granulated sugar; 6 pink or black peppercorns; 3 thinnish peeled ginger slices; 4 cloves; 1 cinnamon stick; ½ tsp yellow mustard seeds; You’ll also need; Large Kilner-type jar, about 1.5 litres

www.deliciousmagazine.co.uk

New to pickling? Grab a sterilised jar and have a go at Debora Robertson's easy recipe for pickled peaches. They'll go with everything.

View Recipe

Share this recipe:

Ingredients

1.2kg just ripe but still firm peaches (about 10)
Thinly pared zest and juice from an unwaxed lemon – use a sharp peeler and avoid the bitter white pith – you want thin strips about 2cm by 5cm
1 litre white wine vinegar
550g granulated sugar
6 pink or black peppercorns
3 thinnish peeled ginger slices
4 cloves
1 cinnamon stick
½ tsp yellow mustard seeds
You’ll also need
Large Kilner-type jar, about 1.5 litres