Pickled Chipotle Peaches

Prep Time: 5 min
Inactive Time: 24 min
Cook Time: 5 min
Total Time: 1 hr
Servings: 6
  • 1/2 dried chipotle chili pepper
  • 1/2 tsp mustard powder
  • Pinch chili pepper flakes
  • 1/2 cinnamon stick
  • 1 whole clove
  • 3 whole allspice berries
  • 3 whole black peppercorns
  • 1 1/4 cups Filippo Berio Red Wine Vinegar
  • 1 cup granulated sugar
  • 2 tsp kosher salt
  • 1 small bay leaf
  • 3 peaches (ripe but firm), pitted, peeled and quartered
      • In dry saucepan, toast dried chipotle pepper, mustard, chili pepper flakes, cinnamon stick, clove, allspice berries and peppercorns over medium-high heat, shaking pan, for about 1 minute or until fragrant.
      • Add 2 1/2 cups water, vinegar, sugar, salt and bay leaf; bring to simmer, stirring to dissolve sugar. Let cool for 20 minutes. Add peaches; transfer mixture to pint-size sealable jar or container. Refrigerate for 24 hours. (Can be refrigerated for up to 3 days.)

      Tip: Substitute ancho chili pepper for chipotle pepper if desired.




    Ingredient: Fruit

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Hispanic

    Product: Red Wine Vinegar

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