From Emily Catalano of GoodFoodPittsburgh.com
Feel free to replace the peaches in this Pickled Peaches recipe with any other sweet fruit, as it works equally well with strawberries and raspberries.
- 1 1/2 cups white vinegar
- 1/4 cup honey
- 1/3 cup sugar
- 1/2 tsp. cinnamon
- 1-inch fresh ginger, peeled and cut into small cubes
- 2 pounds peaches, pitted and quartered
Combine white vinegar, honey, sugar, and cinnamon in a saucepan; put over medium heat and heat until the sugar dissolves (about two to three minutes). Do not allow the liquid to boil.
Add the ginger and the peaches to a 1-quart mason jar. Remove the liquid from the stove and pour the liquid over the peaches. Seal with a lid and place in the refrigerator. They will be ready to eat in one to two weeks.