Pickled Chipotle Peaches
Prep Time: 5 min
Inactive Time: 24 min
Cook Time: 5 min
Total Time: 1 hr
Servings: 6
RECIPE INGREDIENTS
- 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
RECIPE DIRECTIONS
- 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.