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Peach pickle


You'll 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

Method

  • 01
  • 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.

Try this pickle alongside roast pork, duck or goose and you won't be sorry. It would also go perfectly with a salad of grilled quail, extra-virgin olive oil-dressed rocket leaves and a good scattering of pecorino or crumble of feta. Makes 2 litres.

At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

Featured in

Mar 2009

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