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.
