I have a serene affinity for September, most notably the end when fall begins. Randomly I philosophize that this may be connected to my birth, but these are only ponderings. This year my birth is a lunar eclipse – I will be barking at the moon. Barking, howling, yelping, crying, laughing and loving. I do hope you get to catch it where you are. The blood moon and I will conspire against the sun lightly and jovially.
The stone fruit is diminishing where I am and we’ve had a relatively inspired experience with canning this year. Preserving the harvest is necessary and totally absolute. It’s a genuine way to extend the life of your hard work or favorite flavors – and perhaps make dreams a reality when several feet of snow blanket the cold, hard ground in a few months from now. Pickled peaches are a charming venture with riveting results. Although my recipe is for a quick pickle – canning peaches is a delight unto itself. How happy the heart can sigh.
- 4 ripe peaches, flesh still firm
- 1¼ cup Apple Cider Vinegar
- 1¼ cup water
- ½ cup sugar
- 2 tbl honey
- 1 tbl crushed red pepper
- 1 tsp salt
- 1 tsp peppercorn
- 1 tsp mustard seed
- 4 whole cloves
- 4 anise pods
- 1 cinnamon stick
- To quick pickle: Slice peaches into wedges and place into empty jars. Add apple cider vinegar, water, sugar, honey, crushed red pepper, salt, mustard seed, clove, anise, cinnamon together in a medium stove pot. Sitr lightly and bring mixture to heat, so to dissolve the sugar and honey. Pour hot liquid over peaches and allow to cool before refrigerating. Rest the peaches a minimum of ten minutes before enjoying.
Mmm… what a lovely way to keep the peach season going <3 I love peaches in salad. Never had them pickled, but I can imagine how delicious they must be! <3
I think it’s quite possible I had some initial reservations (from others) about pickled peaches – but the ones I fed them to really delighted in them. They’re a treat, and with the mustard greens they sing! ♥