Ingredients

Method

• 3 cups red wine vinegar
• 2 T coriander seeds
• 1 T pink peppercorns
• 1 x 5 cm ginger piece, sliced
• 3 T honey
• 4 ripe peaches, peeled

Method

Ingredients

Heat the vinegar, coriander, peppercorns, ginger and honey in a saucepan over a medium heat. Simmer for 5 minutes, stirring occasionally, then remove from the heat.

Place the peaches into sterilised jars and pour over the pickling liquid. Seal the jars tightly.

Cook’s note: Score the bottom of the peaches, blanch them in boiling water for 20–30 seconds, then refresh in iced water before peeling. Once opened, store in the fridge.