Mitchell Pickle Pickled Peaches

(courtesy of Jerry Mitchell, owner, The Mitchell Pickle in Reno. Makes two 32-ounce jars)

8 medium or large, ripe but firm freestone peaches

Juice of 1 lemon

12 cloves

1½ tablespoons freshly cracked allspice

1 cinnamon stick

½ small to medium whole vanilla bean (optional)

1 cup cider vinegar

½ cup water

¾ cup raw brown sugar

2 tablespoons honey

2 slices (¾ teaspoon) fresh ginger

Bring everything but the peaches to slow boil and boil for 5 minutes.

Peel peaches, cut in half, remove pit, and add lemon juice to peaches. Add peaches to brine and stew for 2 to 3 minutes. Turn off heat and let cool for 10 minutes.

Place peaches and brine in clean jars, then place in refrigerator.

Peaches are ready in 3 days and can be eaten for 2 months.

In addition to more obvious uses, consider using the brine in marinades, barbecued meat, or cocktails. 




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