Pickled Peaches

1. 1

   Toast pickling spice and crushed red pepper in a dry medium saucepan over high heat until fragrant, about 30 seconds.

2. 2

   Add water, vinegar, sugar, and salt and bring to a simmer, stirring to dissolve sugar.

3. 3

   Add peaches and simmer just until tender, about 20 minutes.

4. 4

   Remove peaches from liquid with a slotted spoon, reserving liquid, and set aside just until fruit is cool enough to touch.

5. 5

   Pinch the skin from peaches-if the skin pulls off easily-and discard.

6. 6

   (If the skins cling, don't fret-the peaches will be beautiful and tasty that way as well.)

7. 7

   Transfer peaches to a sealed container, cover with the reserved liquid, and refrigerate for at least 24 hours.

8. 8

   The peaches will keep for 1 week tightly sealed in the refrigerator.

No additional tips available.