- 6 peaches
- 2-3 cups of water
- 1 cup red wine vinegar
- 1/2 cup red wine
- 1/4 cup honey
- 1 teaspoon peppercorns
- 8 cloves
- 1 stick cinnamon
- 2 bay leaves
- To peel the peaches, make an "X" slit on the bottom of the peach, and then lower them a few at a time into boiling water for a minute or so, and immediately refresh them in a bath of ice water. When cool, use a paring knife to remove the skins, which should come off easily.
- Cut the peaches in half and remove the pits. If you have cling peaches (rather than free-stone), the flesh won't slip away from the pit to make nice halves, so you'll need to cut the fruit off the pit. I prefer my pickled peaches in slices rather than halves.
- To make the pickling solution, combine the water, vinegar, wine, honey, peppercorns, cloves, , cinnamon and bay leaf in a heavy-bottomed pot or saucepan. Bring to a boil, reduce the heat and simmer for 5 minutes.
- Add the peach segments and cook just until tender, 3 to 5 minutes. (Make sure the peaches are cooked through or they will turn brown.)
- Gently drain the peaches in a colander, reserving the pickling liquid.
- Carefully pick out cloves, bay leaves, cinnamon, etc.
- Let the pickling mixture cool slightly and then pour it over the peaches.
- Cover and refrigerate overnight or for up to a week.