- 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
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.