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.
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
How to Make It
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.
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