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Recipes | Fruits & Vegetables

 

Quick Pickled Peaches

by Chef Michel Nischan

A quick and easy way to pickle peaches

Makes 1 quart

Ingredients

Directions

  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.

Variations

Pickled Plums

Pickled Plums

Reduce cooking time to just 3 minutes after returning to a boil.

This segment appears in show #3208.

Recipe courtesy of Michel Nischan
© 2007 Michel Nischan

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Published October 18, 2007