Spiced Pickled Peaches (Printable Version)

Peaches simmer away with cinnamon, vanilla, and a vinegary kick. Your new go-to summer jar.

# Ingredients Required:

→ Produce

01 - Juice from a big lemon
02 - 8 peaches that are ripe and still a bit firm

→ Spices

03 - 16 whole cloves, plus 1 tablespoon extra cloves
04 - Cinnamon stick
05 - Split vanilla bean, lengthwise
06 - 1 and a half teaspoons cracked or roughly broken allspice

→ Liquids

07 - Half a cup of water
08 - A cup of cider vinegar

→ Sweetener

09 - A cup of turbinado sugar

# Guide to Cooking:

01 - Throw your peaches in boiling water for about half a minute. Scoop them out and stick 'em in iced water. Let them cool, then drain and pull off the skins. In another bowl, coat your peaches with lemon juice.
02 - Grab a cheesecloth or muslin and stuff your cinnamon stick, allspice, and the tablespoon of cloves inside. Tie it up. Put the vanilla bean, vinegar, water, sugar, and the little spice pouch into a big pot. Make it boil, then lower the heat and let it bubble away gently for five minutes. Skim anything that floats off the top.
03 - Drop those peaches into the simmering syrup. Let them cook—soft, but not falling apart—just about 3 to 5 minutes. Use a toothpick to check if they’re easy to poke through. Once ready, take the pot off the stove.
04 - With tongs, fish the peaches out and put them in a bowl. Wait till they’re cool, split ‘em in half and remove the pits. Poke a single clove into every half. Plop the halves back into the pot with their syrup, cover them up, and set in the fridge overnight. This gives everything time to meld together.
05 - Next day, gently stir those peach halves around. Squeeze all the good stuff from the spice pack back into the pot, then toss the pack away. Get the syrup and peaches hot again until it boils, then pull it off the heat.
06 - Stuff your peach halves into jars that are squeaky clean and still warm. Pour the hot syrup on top, but leave about half an inch of room. Split up the vanilla bean pieces into each jar. Close up the jars, cool 'em off, and stash in the fridge for no more than two months.

# Extra Suggestions:

01 - It's super important to sterilize your jars well if you want stuff to last.
02 - Feel free to use more or less sugar or spices depending on your taste buds.
03 - These tangy peaches go great with cheese, roasted meats, or even desserts.

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