Pickled Peaches

Pickled peaches are an American invention and go well with duck or pork.

Ingredients

  • 350 g/ 12 oz caster sugar
  • 300 ml/ ½ pt white vinegar
  • 1 cinnamon stick
  • 6 cloves
  • 10 not-too-ripe peaches, skinned

Method

In a large wide pan, mix the caster sugar with the vinegar. Add the cinnamon and cloves, then bring to the boil.

Lower the temperature, add the skinned peaches to this sweet-and-sour syrup and turn to coat with a spoon. Put on a lid and simmer for 15 minutes. Remove and allow to cool.

They can be eaten immediately or kept in sterilized, sealed jars.

Loading
Loading
Loading