Sweet Pickled Peaches

Name: Sweet Pickled Peaches
Ingredients: 2.5 pounds Peaches, firm but ripe (Approximately 6-8 medium peaches. Original recipe calls for '½ peck peaches' which is about 6-7 pounds.); 1.25 cups Brown sugar, packed (Original recipe calls for 2 lbs brown sugar for a larger quantity of peaches.); 0.75 cups Apple cider vinegar (Original recipe calls for 1 pint (2 cups) vinegar for a larger quantity of peaches. White vinegar can also be used.); 0.75 cups Water; 2 to 3 (2-inch sticks) Cinnamon sticks (Original recipe calls for 1 oz stick cinnamon, which is a very large amount.); 0.5 teaspoon Whole cloves (Optional, for added spice.); 1 to 2 Star anise pods (Optional, for added spice.)

A classic and easy recipe for sweet pickled peaches, perfect as a side dish, dessert accompaniment, or served with savory meats. This recipe yields tender peaches steeped in a fragrant, spiced syrup.

Ingredients

2.5 pounds Peaches, firm but ripe (Approximately 6-8 medium peaches. Original recipe calls for '½ peck peaches' which is about 6-7 pounds.)
1.25 cups Brown sugar, packed (Original recipe calls for 2 lbs brown sugar for a larger quantity of peaches.)
0.75 cups Apple cider vinegar (Original recipe calls for 1 pint (2 cups) vinegar for a larger quantity of peaches. White vinegar can also be used.)
0.75 cups Water
2 to 3 (2-inch sticks) Cinnamon sticks (Original recipe calls for 1 oz stick cinnamon, which is a very large amount.)
0.5 teaspoon Whole cloves (Optional, for added spice.)
1 to 2 Star anise pods (Optional, for added spice.)

Instructions

1Wash the peaches thoroughly. To make peeling easier, you can blanch them: bring a large pot of water to a rolling boil, carefully drop peaches in for 30-60 seconds, then immediately transfer them to an ice bath. The skins should slip off easily. Halve each peach and remove the pit. Set aside.
2In a large, non-reactive pot (such as stainless steel or enamel), combine the brown sugar, apple cider vinegar, water, cinnamon sticks, and optional whole cloves and star anise. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally until the sugar is completely dissolved. This should take about 3-5 minutes.
3Carefully add the prepared peach halves to the boiling syrup. Reduce the heat to medium-low and let the peaches simmer gently in the syrup until they are tender but still hold their shape. This will take approximately 10-15 minutes, depending on the ripeness of your peaches. Avoid overcooking, as they can become mushy.
4Remove the pot from the heat. Allow the peaches to cool completely in the syrup at room temperature, which will take about 2 hours. Once cool, carefully transfer the peaches and syrup into clean, airtight jars. Refrigerate for at least 24 hours before serving to allow the flavors to fully meld. The pickled peaches will keep in the refrigerator for up to 2-3 weeks. For longer storage, proper canning procedures are required (not covered in this beginner-friendly recipe).