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Pickled Peaches

The secret to JJ's Pickled Peaches? Vanilla. The whole vanilla bean to be precise. This labor of love will yield a great alternative to applesauce for adding flavor, color and texture to meat dishes.

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Pickled Peaches

The secret to JJ's Pickled Peaches? Vanilla. The whole vanilla bean to be precise. This labor of love will yield a great alternative to applesauce for adding flavor, color and texture to meat dishes.

About JJ Gonson

JJ is a Personal Chef, mom to Ruby and former Rock and Roll photographer. Now that's a full life. She is dedicated to making healthy meals for her customers with farm fresh ingredients whenever possible. We have learned a great deal from JJ, particularly around keeping things simple when you have wonderfully fresh-off-the-vine fruit and vegetables on hand. JJ was recently voted Best Personal Chef from Boston Magazine. Congratulations, JJ!

Recipe

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Ingredients

  • 5 ripe peaches
  • 1/2 cup organic cider vinegar
  • 1/3 cup brown sugar
  • 1 whole vanilla bean

How-to

  1. Blanch & peel peaches
  2. On medium heat dissolve 1/3 cup brown sugar in 1/2 cup vinegar
  3. Slice peaches and add to syrup
  4. Add 1 whole vanilla bean
  5. Bring syrup to a boil and stir for about 2 minutes
  6. Scoop peaches into a glass jar
  7. Add the whole vanilla bean
  8. Cover peaches with syrup, add lid & tighten

Note: Pickled Peaches can be stored for a couple of weeks in the refrigerator

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Comments (1)

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  1. lmtslc:

    Sounds delious. Can this be preserved longer by canning? (Aug 14, 2010 5:11:41 PM)