Pickled Peaches and Golden Raisins
Makes 3 pints
This recipe requires hard fruit—ripe enough to pick, but still firm to the touch. It will also work with nectarines. Raisins and warm spices give the pickled fruit a chutney vibe. No inverted jars or boiling water baths are needed here: We do not recommend long-term canning for this recipe—the fruit turns mushy over time. These peaches will keep for up to a month in the refrigerator.
- 6 very firm yellow or white peaches (2 lb., 6 oz.)
- 1 cup unseasoned rice vinegar
- ¼ cup fresh lemon juice
- ¼ cup honey
- 3 thin slices fresh ginger
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 3 cloves
- ¾ cup golden raisins
1. Bring large pot of water to a boil. Score X on bottom of each peach, and dunk fruit in boiling water 30 seconds. Transfer to plate, and cool until easy to handle. Peel peaches, remove pits, and cut into 1-inch chunks.
2. Combine vinegar, 1 1/2 cups water, lemon juice, honey, ginger, cumin, salt, and cloves in medium saucepan; bring to a boil over high heat. Remove from heat, cover, and let spices steep in vinegar mixture 45 minutes. Remove ginger slices and cloves from vinegar mixture, and set aside.
3. Meanwhile, stir together peaches and raisins in bowl. Divide fruit among 3 clean 1-pt. jars. Place 1 ginger slice and 1 clove in each jar. Return vinegar mixture to a boil. Pour hot liquid over fruit, making sure to completely cover all peach chunks. Discard or repurpose unused brine. Close lids on jars, and cool on wire rack. Let fruit marinate 1 day at room temperature before serving. Store in refrigerator.
July/August 2012 p.72