Sunday, March 1, 2009

peach pickle

Try this pickle alongside roast pork, duck or chicken and you won’t be sorry. It would also go perfectly with a salad of grilled chicken, extra-virgin olive oil-dressed rocket leaves and a good scattering of pecorino or crumble of feta

what you need
500 ml (2 cups) white wine vinegar
375 ml (1½ cups) red wine vinegar
330 gm (1½ cups) caster sugar
10 cloves
6 juniper berries
3 fresh bay leaves
9 firm, ripe peaches, cut into wedges

what to do
Combine vinegars, sugar, spices, bay leaves and 2 tsp sea salt in a saucepan. Stir occasionally over medium heat until sugar dissolves. Bring to the boil over high heat, add peaches and cook for 1 minute, then transfer peaches to sterilised jars with a slotted spoon. Pour in syrup, seal jars, stand until cooled, then store in refrigerator. Peach pickle will keep refrigerated for 2-3 weeks after opening.


  1. Hi Joe, Growing up we always had pickled peaches in a jar for holiday dinners. We still laugh about chasing that peach across our plate! Since Georgia is famous for its peaches, I'll have to give this a try and surprise my brother at Easter.

  2. thanks Mildred, peaches are in full season here at the moment so they are really cheap to buy, i love peach & mango chutney as well. i do hope this recipe turns out as good as the pickled peaches you used to have