Pickled peaches

Pickled peaches

By
From
Deep South
Makes
2 x 450g jars
Photographer
Andy Sewell

Nothing beats a ripe peach at the peak of summer, but the season is always too short for me. Fortunately they pickle very well. Be sure to choose ones that are slightly underripe and just a little firm to the touch. This way they will not break down and become mushy when the hot pickling liquid is added. Serve with cold meats.

Ingredients

Quantity Ingredient
6 peaches
1 red chilli pepper, sliced
1/2 thumb-sized piece fresh ginger, peeled and cut into matchsticks
1 lemon, juiced
240ml see method for ingredients
240ml water
100g caster sugar
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/2 teaspoon paprika

Method

  1. Halve the peaches and remove the stones. Cut the peaches into wedges and pack into sterilised jars. Add the sliced chilli pepper, ginger and lemon juice.
  2. Bring all the remaining ingredients to the boil, stirring to dissolve the sugar, and pour directly over the peaches. Seal and allow to cool to room temperature before putting in the fridge. They will be ready to eat in 24 hours, but will keep for 6–9 months in a cool, dry place.
Tags:
American
Southern cooking
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