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Quick Pickled Peaches

Hands-on time 10 mins
Total time 40 mins
Yield Serves 8 (serving size: 6 wedges)
These gorgeously spiced, tangy-sweet peaches make a fantastic addition to a summer relish tray, or serve them on pound cake or alongside grilled pork or chicken. Look for peaches that are still a little firm; they will soften some in the warm liquid. If you start with very ripe peaches, they may oversoften by the time they are finished pickling.

Ingredients

  • 1 1/2 cups cider vinegar
  • 1 1/2 cups water
  • 1 cup sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon crushed red pepper
  • 2 teaspoons whole black peppercorns
  • 6 whole cloves
  • 1 (2-inch) cinnamon stick, broken into small pieces
  • 4 large, slightly firm peeled peaches

Nutrition Information

  • calories 45
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 72 mg
  • calcium 6 mg

How to Make It

  1. Combine first 8 ingredients in a large saucepan; bring to a boil. Cook 2 minutes, stirring until sugar dissolves. Remove from heat; let stand 10 minutes. Cut each peach into 12 wedges. Add peaches to vinegar mixture; let stand 20 minutes. Remove peaches with a slotted spoon.