Trust us on this one, if you just can’t enough of peaches this year, then you need to try pickled peaches. They’re great on salads, as a dessert topping, on a sandwich or burger, or with a slice of brie. These sour, tangy, and just right spicy peaches will give you just one more way to enjoy your summer peaches for a little while longer. And the best part? They pickle in the fridge! No canning required.
- 2- Quart Mason Jars
- 1 1/4 cups rice vinegar
- 1 cup plus 3 Tbsp pure maple syrup
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 inch piece of ginger, peeled and sliced
- 4-5 ripe peaches, cut into sixths
- In a small saucepan, over medium heat, combine the rice vinegar, maple syrup, sugar, cinnamon, and nutmeg.
- Cook until sugar is dissolved (check for grains on the back of a spoon). Warm the mixture slowly, and avoid boiling, you want to keep the pickling liquid warm, but not hot to keep the peaches from cooking.
- Once the sugar is dissolved, remove it from the heat. If it is hot to the touch, allow it to cool.
- Divide the ginger and peaches into two jars, layering the ginger first, with the peaches on the top.
- Pour the pickling liquid over the peaches, making sure all the peaches are totally covered.
- Cover with lids and refrigerate for 1-2 weeks, testing after the first week to check the flavor.
- Eat the peaches within the month.