| Level: | Easy |
| Total: | 14 days 15 min |
| Active: | 15 min |
| Yield: | 1 quart |
Ingredients
- 1 1/4 cups rice wine vinegar
- 1/4 cup plus 1 tablespoon honey
- 1/4 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1-inch chunk ginger, peeled and coarsely chopped
- 1 1/2 pounds peaches, pitted and quartered
Instructions
- In a saucepan over medium heat, combine the vinegar, honey, sugar and pumpkin pie spice. Heat until the sugar dissolves, 2 to 3 minutes. You do not want this to get too hot or it will cook the peaches.
- Put the ginger in the bottom of a 1-quart mason jar, then fill with the peaches. Pour the liquid over the peaches. Seal with a lid and place in the refrigerator. They will be ready to eat in 1 to 2 weeks and will last in the refrigerator for up to 1 month.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 71 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Reviews
Total time: 336 hr 15 min. I’m exhausted just thinking about it. I think I’ll just buy some.
you call for rice “wine vinegar”, however, i noticed that you are using “rice vinegar”. please clarify if “rice vinegar is okay to use?
Is there any reason that these couldn’t be hot bathed to last longer for pies, tarts, etc.?
I noticed it doesn’t say PEELED. Just quarter and pit the peaches? What does this taste like? I’m sure nothing like a pickle.