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12 kg
Medium
Published 1977
Peaches take spicy sweet pickle flavours very well indeed. A sweet pickled fruit like this should be served with cold meat, particularly ham, gammon or pork. Make some now for Christmas.
Dip the peaches, a few at a time, into a pan of boiling water. Leave for about 30 seconds, then lift out with a perforated spoon and place immediately in a bowl of cold water. Peel away the skins, halve the fruit and remove the stones.
Measure the sugar and vinegar into a large saucepan and add the crushed cloves and allspice, the sticks of cinnamon and bruised ginger loosely tied in a