New This Month

Sweet-Pickled Peaches

  • Prep:
  • Total Time:
  • Yield: Makes 2 pints

Source: Martha Stewart Living, September 2015

Ingredients

  • 1 1/2 cups distilled white vinegar or apple-cider vinegar
  • 1 1/4 cups sugar
  • 2 small dried bay leaves
  • 1 whole clove
  • 1/4 teaspoon whole peppercorns
  • 1/2 medium cinnamon stick
  • Coarse salt
  • 6 small peaches, preferably freestone, peeled, halved, and pitted

Directions

  1. Combine vinegar, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with peaches. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

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