Get a head start on your holiday parties and make something that will add a burst of flavor to any spread. These pickled peaches are a great way to savor summer’s fresh fruit all year long. Serve them either sweet or savory—add to a cheeseboard, serve with roasted meats or veggies or enjoy with a scoop of ice cream.
- 1-inch piece of fresh ginger, peeled and cut into thin slices
- ¾ cup apple cider vinegar
- ¾ cup water
- ¼ cup maple syrup
- 2 cinnamon sticks (1 per jar)
- 5–6 ripe peaches
- Combine ginger, vinegar, water, maple syrup and cinnamon sticks in a pot, and set over low heat, simmering for 5 minutes, but making sure it does not boil. Remove from heat and let cool to room temperature. Remove the ginger and cinnamon sticks, and set aside.
- Pit and cut the peaches into ½-inch slices and divide between the two jars. Add in the sliced ginger, dividing between the two jars.
- Once cool, add the liquid to the two jars making sure to put a cinnamon stick in each jar. Make sure the peaches are fully covered with brine; then seal jar with lid. Store in the refrigerator for a week before eating. Peaches will keep in the fridge for up to 3 months.