Pickled Peaches

Name: Pickled Peaches
Yield: Makes 2 x 500ml jars
Ingredients: 600 g caster sugar; 500 ml good-quality red wine vinegar; 2 small banana shallots; 2 long red chillies; 2 teaspoons black mustard seeds; 2 teaspoons coriander seeds; 3 dried bay leaves; 10 black peppercorns; 6 firm, ripe peaches; 6 firm, ripe peaches

Preparation info

Makes
2 x 500 ml
jars

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

These go very well with good slices of cold pink ham or one of those very strong Cheddars that ravage the roof of the mouth.

Ingredients

6 firm, ripe peaches
2 small banana shallots
2 long red chillies

Preserve
Vegan
Gluten-free

Method

To sterilise the jars, preheat the oven to 180°C/350°F/Gas 4. Wash 2 good-quality preserving jars and lids really well, removing the rubber seals. Put them on a baking sheet in the oven for 10 minutes.

Meanwhile, cut the peaches in half and remove the stones if you can. Put the