Description
Made with fresh peaches, vinegar, ginger, chiles, and star anise, perfect for serving with grilled meats, sandwiches, or cheese.
Ingredients
Scale
- 6 peaches (about 3 lbs)
- 3/4 cup granulated sugar
- 3/4 cup champagne vinegar
- 1/3 cup water
- 1–2 small dried chiles
- 1-inch piece of ginger, peeled and thinly sliced
- 1 star anise
Instructions
- Cut an “X” into the base of each peach. Place the peaches in a saucepan of boiling water for 45 seconds. Remove them from the saucepan, run under cold water, then peel and discard the skins.
- Slice the peaches into quarters and place them into a sterilized jar, layering the fruit with the dried chile, ginger, and star anise.
- Bring the sugar, champagne vinegar, and water to a boil. Cook until the sugar has completely dissolved. Pour the hot liquid over the peaches, ensuring the fruit is fully submerged. A glass fermenting weight is useful for keeping the peaches below the surface of the liquid.
- Screw the lid onto the jar. After allowing it to cool for about 15 minutes, give the lid a final twist to ensure it is tightly sealed. Once completely cool, the lid should be flat, indicating an airtight seal has formed.
- Store the jar in a cool, dark place. The peaches will be ready to enjoy after about one week. Once opened, store them in the refrigerator.
Nutrition
- Serving Size: 1 Jar