Search icon

What you’ll need

apple cider vinegar

2 cups apple cider vinegar

sugar

1 ½ cups sugar

ginger

4cm ginger, peeled and thinly sliced

cinnamon

2 sticks cinnamon

cloves

6 cloves

peaches

1kg peaches

1

Combine the cider vinegar, sugar, ginger, cinnamon and cloves in a large saucepan and bring to a simmer, stirring until the sugar dissolves.

2

Meanwhile, peel the peaches (score a cross at the base of each then plunge into a saucepan of boiling water for a minute then remove, plunge into cold water and with a sharp little knife, pull back the skin, it should come away easily).

3

Halve the peaches then gently remove the stones and cut into quarters.

4

Add these to the pickling liquid and simmer for five minutes only.

5

Any more and you’ll lose the fruit’s beautiful golden colour and the quarters might start to collapse.

6

Transfer to sterilised jars and wait for a few weeks before using if possible.