Pickled Peaches
These spiced pickled peaches offer a delightful balance of sweet and tangy flavors, preserved in a rich vinegar syrup infused with aromatic cloves. The traditional method uses firm, half-ripe fruit to ensure a satisfying texture that holds up during the pickling process, creating a preserve that is both elegant and robust. Perfect as a sophisticated condiment alongside roasted meats or as a unique addition to a cheese board, these peaches improve significantly with age as the flavors meld.
Ingredients
- 12 whole Large peaches (Must be half-ripe and very firm.)
- 1 pound Refined sugar (Originally '1 ratal sooji sugar'.)
- 1 bottle Strong vinegar (Approximately 750ml or 3 cups. Use a strong vinegar like cider or distilled white vinegar.)
- 72 whole Whole cloves (Enough to stick 6 cloves into each peach.)
Instructions
- 1Clean the peaches by wiping off the fuzz using a soft muslin cloth. Insert 6 cloves into each peach, spacing them out evenly.
- 2Arrange the prepared peaches evenly in a small jar. In a separate non-reactive pot (stainless steel or enamel), dissolve the sugar in the vinegar. Strain the mixture into the pot and place it on the stove. Bring to a boil.
- 3Once the vinegar syrup begins to boil, remove it from the heat and immediately pour it over the peaches in the jar. Allow it to cool completely. Once cool, cover with a lid and tie a cloth over the top. Store in a cool, dark place for 10 days.
- 4After 10 days, open the jar. Carefully remove the peaches so they do not break and place them into a clean jar. Pour the vinegar syrup back into a pot and bring it to a boil again (give it one boil). Skim off any scum that rises to the top. Let the syrup cool completely, then pour it back over the peaches.