Pickling fruit may be a little time-consuming – but it’s worth it for these tangy peaches, delicious served with hot or cold cooked meats
- 500g (1lb) granulated sugar
- 300ml (½ pint) white wine vinegar
- Thinly pared rind of ½ lemon
- 1 tsp each pink, green and black peppercorns
- 1kg (2¼lb) or 6 slightly ripe peaches, skinned
- Sterilised jars
Put the granulated sugar, vinegar, lemon rind and peppercorns in a pan. Heat gently, stirring, for about 5 minutes until the sugar dissolves.
Add the peaches to the pan and simmer until soft – about 8 minutes.
Lift the fruit out with a draining spoon and pack it into the sterilised jars.
Continue boiling the vinegar mixture until slightly reduced and beginning to thicken to a syrup – 3-5 minutes.
Pour syrup over the fruit to cover them. Cover and seal jars.
Halve the peaches and stone them, if you can, as they will pack into the jars more easily. This recipe would also work equally well with apricots, just cook them for a few minutes first.