Recipe courtesy of Damaris Phillips
336 hr 15 min
(includes pickling time)
15 min
1 quart


  • 1 1/4 cups rice wine vinegar
  • 1/4 cup plus 1 tablespoon honey 
  • 1/4 cup sugar 
  • 1/2 teaspoon pumpkin pie spice 
  • 1-inch chunk ginger, peeled and coarsely chopped
  • 1 1/2 pounds peaches, pitted and quartered


Special equipment: a 1-quart mason jar

In a saucepan over medium heat, combine the vinegar, honey, sugar and pumpkin pie spice. Heat until the sugar dissolves, 2 to 3 minutes. You do not want this to get too hot or it will cook the peaches.

Put the ginger in the bottom of a 1-quart mason jar, then fill with the peaches. Pour the liquid over the peaches. Seal with a lid and place in the refrigerator. They will be ready to eat in 1 to 2 weeks and will last in the refrigerator for up to 1 month.

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