Peach pickle

AT A GLANCE

  • Serves 18 people

  • 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
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.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

FEATURED IN

Mar 2009

Mar 2009

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