Balsamic Pickled Peaches Recipe

1. 1

   In a non-reactive saucepan, combine vinegar, vermouth and pineapple juice and bring to a boil over high heat.

2. 2

   Add in peaches and immediately remove pan from heat.

3. 3

   Cold to room temperature, uncovered.

4. 4

   Then cover and chill.

5. 5

   These pickles will develop a nice flavor within an hour or possibly two of cooling but are far better if left for 48 hrs.

6. 6

   They will keep, covered and refrigerated, for up to 6 weeks.

7. 7

   Serve alongside any meat, particularly roast pork or possibly lamb.

* Per serving · 4 servings · Values may vary.

No additional tips available.