Thursday, June 04, 2009

Pickling peaches...

I love all pickles... Too many peaches, and they have such a short shelf-life.

I never can my pickles--refrigerator pickles, if you have the space, are way tastier and easier.

My morning project.

Quick Pickled Peaches

by Chef Michel Nischan

Makes 1 quart


  • 2 cups white wine
  • 1 cup cider vinegar
  • 6 peaches
  • 1 vanilla bean (split and seeded)
  • 2 cinnamon sticks
  • 1 cup honey
  • 1/2 cup raw sugar
  • Juice of 1 lemon


  1. Blanch the peaches for about 10 seconds. Peel and cut in half.
  2. Place wine, vinegar, honey, sugar, vanilla, cinnamon sticks, and lemon juice in a large saucepot. Bring to a simmer and let cook for 5 minutes. Add peaches and cook until heated through, about 6 minutes after returning to a boil.
  3. Using a slotted spoon transfer the peaches to a canning jar with vanilla and cinnamon sticks evenly disbursed. Pour the boiling syrup over the peaches and fill to 1/4 inch below the rim of the jar and seal. Peaches will last in the refrigerator for up to a month. Serve over a roasted chicken, in a salad, or with goat cheese.
Update: OK--very simple recipe. I didn't peel the peaches, I used Trader Joe's vanilla paste (very good quality product), I reduced the honey to one-quarter cup, increased the sugar to a three-quarters and added a quarter cup of light-brown sugar (for a net decrease in the sugar--my peaches are quite sweet without the added sugar). Oh, and I left out cinnamon (can't stand it!) and added a few whole cardamon pods, instead.

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