Pickled Peaches

Name: Pickled Peaches
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M14DT0H15M0.000S
Yield: 1 quart
Ingredients: 1 1/4 cups rice wine vinegar; 1/4 cup plus 1 tablespoon honey; 1/4 cup sugar; 1/2 teaspoon pumpkin pie spice; 1-inch chunk ginger, peeled and coarsely chopped; 1 1/2 pounds peaches, pitted and quartered

Recipe courtesy of Damaris Phillips

Show: Worst Cooks in America

Episode: The Worst of the Worst

Pickled Peaches

0 Reviews

Level: Easy
Yield: 1 quart
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

71

Total Fat

0

Saturated Fat

0

Carbohydrates

17

Dietary Fiber

1

Sugar

16

Protein

1

Cholesterol

0

Sodium

1

Total: 14 days 15 min (includes pickling time)
Active: 15 min

Level: Easy
Yield: 1 quart
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

71

Total Fat

0

Saturated Fat

0

Carbohydrates

17

Dietary Fiber

1

Sugar

16

Protein

1

Cholesterol

0

Sodium

1

Total: 14 days 15 min (includes pickling time)
Active: 15 min

Ingredients

1 1/4 cups rice wine vinegar

1/4 cup plus 1 tablespoon honey

1/4 cup sugar

1/2 teaspoon pumpkin pie spice

1-inch chunk ginger, peeled and coarsely chopped

1 1/2 pounds peaches, pitted and quartered

Directions

Special equipment:

a 1-quart mason jar

In a saucepan over medium heat, combine the vinegar, honey, sugar and pumpkin pie spice. Heat until the sugar dissolves, 2 to 3 minutes. You do not want this to get too hot or it will cook the peaches.
Put the ginger in the bottom of a 1-quart mason jar, then fill with the peaches. Pour the liquid over the peaches. Seal with a lid and place in the refrigerator. They will be ready to eat in 1 to 2 weeks and will last in the refrigerator for up to 1 month.