If Peter Piper had picked a peck of pickled peaches, I would have been much more intrigued. This month’s First on the First challenge was pickles and, while I love traditional cucumber pickles, I wanted to create something that would lend itself better to sweet treats. And it turned out to be a great success!
Turning your nose up or giving me the side eye? Think of pickled peaches like infused peaches to release that wrinkle in your nose or skeptical look! After a week of soaking with bourbon, brown sugar, vanilla, cinnamon, citrus, and ginger,
this summer fruit is sophisticated and versatile.
- 4 ripe but firm peaches
- Zest of 1 orange, cut into strips
- 4 cinnamon sticks
- 1 tablespoon fresh ginger, slivered
- 2 cups water
- 1 cup apple cider vinegar
- 1 cup white sugar
- 1/2 cup dark brown sugar
- 1/2 cup bourbon
- 3 teaspoons vanilla
- Peel peaches and cut into wedges.
- Pack peach slices, strips of orange zest, cinnamon sticks, and ginger into 4 Ball jars; set aside.
- In a sauce pan, simmer water, vinegar, sugars, bourbon, and vanilla until sugar dissolves.
- Cool liquid mixture slightly; pour over fruit, covering fruit and filling jar to the top.
- Place lids on jars, cool jars to room temperature, and refrigerate.
These pickled peaches can be enjoyed right out of the jar,
over Belgian waffles and vanilla ice cream,
or pureed in green tea-coconut popsicles!
(For the popsicle recipe, which can be used with any pureed fruit, visit and “like” the Suitcases & Sweets Facebook page.)
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