Pickled Peppery Peaches (Makes 2 pints - 1 litre)
Wonderful with ham, sausage or any rich meat, this easy recipe uses just a few peaches, although you could double the amount. Choose slightly underripe peaches so they retain their crunch. Don't worry about peeling them; just use a coarse towel to rub off most of the fuzz. Because this isn't a traditional canning process, the finished product must be kept in the refrigerator.
1 cup (250 mL) white wine vinegar
2 tbsp. (30 mL) granulated sugar
2 tbsp. (30 mL) black peppercorns, coarsely cracked
4 small- to medium-sized peaches, left whole
Have ready two sterilized pint jars, lids and seals. Using a whisk, combine vinegar, sugar and peppercorns in a mixing bowl. Stir until sugar is completely dissolved.
Pack peaches into pint jars. Add vinegar mixture until it comes 3/4 of the way up the peaches. Cover with lids and turn jars upside down a few times to evenly distribute liquid.
Refrigerate, giving the jars the same upside-down treatment once or twice a day. After about a week, peaches will be ready to serve. They'll keep for approximately two weeks in the refrigerator.