Sweet Spiced Peaches (Printable Version)

Peaches hang out with cinnamon, vanilla, cider vinegar, and brown sugar for the ultimate sweet and tangy summer treat.

# What You'll Need:

→ Produce

01 - Juice from one big lemon
02 - 8 firm peaches that are ripe, regular or large

→ Spices

03 - 1 vanilla bean, split all the way down the middle
04 - 1 cinnamon stick
05 - 1 and 1/2 teaspoons allspice, rough crushed or cracked
06 - 1 tablespoon whole cloves and 16 more for later

→ Liquids

07 - Half a cup of water
08 - One cup apple cider vinegar

→ Sweetener

09 - A cup of turbinado sugar

# Step-by-Step Guide:

01 - Put the peach halves in preheated, super clean jars. Pour in the warm syrup, but don’t fill it all the way—leave about half an inch at the top. Break up the vanilla bean and split between jars. Close them up, let everything cool, and stash 'em in the fridge for up to two months.
02 - The next day, gently swirl the peach halves in the pot. Squeeze out the spice bag right over everything to get out any extra flavor, then toss the bag. Heat the syrup and fruit until it just starts bubbling, then take it off the stove.
03 - Lift out the peaches with tongs and let them cool off a bit. Slice them in half and take out the pits. Stick a clove in every peach half, then plop them back in the pot of syrup. Pop a lid on and chill in the fridge overnight to soak up more flavor.
04 - Drop the peaches into the simmering syrup. Let them cook on gentle heat for maybe 3 to 5 minutes. You’ll know they're ready when a toothpick slips in easy to the pit. Take the pot off the burner.
05 - Put the whole cloves, allspice, and cinnamon stick in cheesecloth or muslin and tie it shut. In a big pot, mix apple cider vinegar, water, sugar, your spice bundle, and the split vanilla bean. Bring everything up to a boil, lower the heat, and let it gently cook for five minutes, skimming off any foam you notice.
06 - Boil some water in a big pot. Dunk the peaches into the bubbling water for half a minute, then right away move them into a bowl of ice water. Take off the skins, drain, and toss the peeled peaches in lemon juice in a separate bowl.

# Additional Notes:

01 - Make sure your jars are squeaky clean to keep everything safe for a long time.
02 - Feel free to tweak the sugar and spice amounts to suit your taste.
03 - These pickled peaches go great with roasted meats, on a cheese board, or as a sweet treat.

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