Peach-and-coriander pickle

Peach-and-coriander pickle

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 15 minutes
  • 5 minutes


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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