Peach Pickle Recipe

Ingredients for Peach Pickle:

• 5 lb (2.3 kg) peaches
• 1 tablespoon whole cloves
• 1 tablespoon allspice berries
• 3″ (7.5 cm) cinnamon stick
• 2″ (5 cm) root ginger
• Rind of half a lemon
• 2 lb sugar (900 g) sugar
• 1 pint (570 ml) white wine vinegar

Method for Peach Pickle:

1. Peel, stone and half or quarter the peaches, depending on size.
2. Tie the cloves, allspice, cinnamon, ginger and lemon rind in a muslin bag.
3. Put the sugar and vinegar into a large stainless steel or enamelled pan and heat until the sugar has dissolved.
4. Bring the syrup to the boil, add the peaches and bag of spices.
5. Simmer for about 5 minutes or until the peaches are just soft.
6. Remove the peaches using a slotted spoon and pack them into clean, hot, sterilized jars.
7. Boil the syrup until it has reduced by about one third.
8. Discard the bag of spices and pour the syrup over the peaches, allowing the syrup to penetrate through.
9. If necessary add more syrup until the jars are full.
10. Cover and seal.
11. Label with contents and date once the jars are fully cool.

Makes around 5 lb (2.3 kg). Peach pickle, kept in properly sterilized and sealed jars, should keep for a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.

Note: If there is any syrup left over bottle it, as the peaches may need topping up during storage.

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