Ingredients
8 lb. firm ripe peaches
2 per peach)
2 qt. cider vinegar
8 cinnamon sticks
4 lb. sugar
Method
Sources
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pink pickled ginger — sushi palate cleanser, garnish, sandwich
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chinese pickled greens — noodle soup, stir-fry, pork belly braising
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Wash peaches and peel. Stud each peach with two whole cloves. Put vinegar, cinnamon and sugar in kettle; bring to boil and boil for ten minutes or until syrup is fairly thick. Add peaches and simmer gently until tender. Let stand in syrup overnight. Next day lift out peaches and pack in hot sterilized jars. Boil syrup rapidly until thickened and pour over peaches in jars. Seal. Let stand for several weeks to develop flavor before using.