- 1.5 kilogram firm ripe yellow freestone peaches
- 3/4 cup (165g) caster (superfine) sugar
- 1/3 cup (80ml) lemon juice
- 1/2 cup (125ml) water
- 3/4 cup (180ml) white vinegar
- 35 gram pickling spice
- 1/4 teaspoon sea salt flakes
- 1Using a small sharp knife, cut a shallow cross in base of each peach. Bring a large saucepan of water to the boil; cook peaches for 15 seconds or until skin just starts to split. Drain; transfer peaches to a large bowl of iced water.
- 2Peel and halve peaches; discard skin and seeds. Place peaches in a large bowl with sugar and juice; toss gently to combine. Cover; refrigerate 4 hours.
- 3Place peach mixture in a large saucepan with the water, vinegar, spice and salt, over medium heat. Bring to a simmer; simmer, uncovered, about 5 minutes or until peaches are just tender.
- 4Using a slotted spoon, remove peaches from vinegar mixture. Pack into sterilised jars. Return syrup to the boil then pour over peaches. Seal jars while hot. Stand for at least 12 to 24 hours before using.
Pickling spice is a mixture of mustard seeds, black peppercorns, dill seeds, allspice and bay leaves. It is available from the spice section in most supermarkets.
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