Sweet and Sour Quickled Peaches
Think of these as preserved peaches — with a kick!
If you haven’t tried (or even considered!) pickled peaches before, it’s time to jump on board. They’re similar in texture and flavour to preserved peaches, but with a tangy kick that really makes them addictive. This recipe transforms even underripe or out-of-season peaches into sweet, sour, juicy accents — serve these on a cheese board, on a salad or on top of a store-bought cheesecake.
Sweet And Sour Quickled Peaches
Ingredients
- 2 large peaches, slightly underripe
- ¾ cup water
- ½ cup apple cider vinegar
- ½ cup white sugar
- 3 cloves
- 1 cinnamon stick
- ½ tsp kosher salt
Preparation
Safety note: Rule number one of pickling is sanitation. Always work on a clean surface using clean equipment, utensils and hands. This will ensure your pickles taste great and remain safe to eat.
Start by peeling the peaches: if they are firm enough, try using a vegetable peeler; if the peaches are too soft for the peeler, blanch them. To blanch peaches: Boil enough water to cover the peaches in a medium pot. Cut a shallow X at the bottom of each peach and carefully add them in the boiling water for 30 seconds. Then transfer the peaches to an ice bath using a slotted spoon. Once they are cool enough to touch, remove the peels using your hands. (Repeat the process if the skins don’t come off easily.)
Cut the peeled peaches in half, remove the stone, and cut each half into 6 equal slices. Add the remaining ingredients to a medium pot and bring to a simmer over medium-high heat. Simmer for 5 minutes, then add sliced peaches; turn the heat down to medium and simmer for an additional 2 minutes.
Fish out and discard the cinnamon stick and the cloves. Carefully transfer the remaining contents of pot into a medium-sized heatproof glass bowl or a canning jar. Let the peaches and brine sit for a minimum of 10 minutes, uncovered, at room temperature. Serve the peaches warm, or chill them for an additional 20 minutes in the fridge. Store the peaches in the fridge in a covered glass bowl, sealed canning jar or sealable glass container, for up to 2 weeks.
Yield: Makes approximately 2 ½ cups
