Recipe courtesy of Damaris Phillips
Print
Total:
336 hr 15 min
Active:
15 min
Yield:
1 quart
Level:
Easy

Ingredients

  • 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

Directions

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.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

G. Garvin's Peach Cobblers

Recipe courtesy of G. Garvin

Apple Peach Cobbler

Recipe courtesy of Patti LaBelle

Joenie Haas' Peach Kuchen

Recipe courtesy of Joenie Haas

Dilly Pickled Egg Salad

Recipe courtesy of Megan Palmer

Double-Layer Peach Cobbler

Recipe courtesy of Patti LaBelle

Rafter TS Peach Cobbler

Fried Quick Pickles with Buttermilk Ranch Dippin' Sauce

Recipe courtesy of Kelsey Nixon

Pickled Cucumber Salad with Red Onions and Feta

Recipe courtesy of Kelsey Nixon

Bahn Mi Sandwiches with Pork, Pickled Vegetables and Herbs

Recipe courtesy of Donal Skehan

Trending Videos

So Much Pretty Food Here