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Balsamic Pickled Peaches
Ingredients
- 1 c. balsamic vinegar (or possibly substitute white balsamic)
- 3/4 c. sweet vermouth (or possibly substitute dry vermouth)
- 1 c. pineapple juice
- 8 sm peaches, pitted and cut into 6 to 8 wedges each
Directions
- In a non-reactive saucepan, combine vinegar, vermouth and pineapple juice and bring to a boil over high heat. Add in peaches and immediately remove pan from heat. Cold to room temperature, uncovered. Then cover and chill.
- These pickles will develop a nice flavor within an hour or possibly two of cooling but are far better if left for 48 hrs. They will keep, covered and refrigerated, for up to 6 weeks. Serve alongside any meat, particularly roast pork or possibly lamb.
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