Recipe courtesy of Damaris Phillips

Pickled Peaches

  • Level: Easy
  • Total: 14 days 15 min (includes pickling time)
  • Active: 15 min
  • Yield: 1 quart
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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
  1. 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.
  2. 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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