Pickled Peaches are a great way to enjoy your summer produce. You can use them on salads, scoop some in your yogurt, on top of ice cream, or just eat them by themselves. They are delicious no matter how you eat them. How do you make these you ask?
You start by making the Pickling Brine. The brine consists of water, white balsamic vinegar, sugar and kosher salt. Bring the ingredients to a boil and them remove from heat. Let the mixture cool for about 1 hour.
|Fruit Pickle Brine|
|Peaches and Mint|
From Southern Living Magazine
1 pound fresh peaches, cut into slices
2 fresh mint sprigs
Fruit Pickle Brine - recipe follows
Place about peaches and mint sprigs in a 24-oz. jar with a tight-fitting lid. Pour Fruit Pickle Brine over peaches; seal and chill 1 to 12 hours. Store in refrigerator up to 1 week.
Fruit Pickle Brine
1 cup water
1/2 cup white balsamic vinegar
1/4 cup sugar
2 teaspoons kosher salt
Bring all ingredients and 1 cup water to a boil in a medium saucepan over high heat. Remove from heat. Cool completely (about 1 hour), stirring occasionally.
Makes 1 (24-ounce) jar
|Beautiful and Delicious|