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Pickled Jasmine Peaches Recipes
Pickled Jasmine Peaches Recipes
- Recipe Submitted by Herb on 11/18/2014
Category: Holiday, Fruit, Beverages
Ingredients List
- 2 pounds slightly under-ripe peaches
- 1 cup champagne vinegar
- 1 cup water
- 1 ½ cups sugar
- 1 teaspoon kosher salt
- 4 star anise
- 2 serrano chili peppers, sliced in half
- 3 jasmine tea bags
Directions
Peel the peaches with a vegetable peeler. Slice into wedges, discarding the pits. Pack into a large glass jar or other heatproof container.
Combine the vinegar, water, sugar, salt, and star anise in a medium saucepan and bring to a boil, stirring to dissolve the sugar and salt. Pour the hot liquid over the peaches and the peppers and tea bags. Cover with a tight-fitting lid and refrigerate.
Remove and discard the tea bags after 1 day. The peaches will be ready after 2 days, and they will keep for up to 3 weeks.
Combine the vinegar, water, sugar, salt, and star anise in a medium saucepan and bring to a boil, stirring to dissolve the sugar and salt. Pour the hot liquid over the peaches and the peppers and tea bags. Cover with a tight-fitting lid and refrigerate.
Remove and discard the tea bags after 1 day. The peaches will be ready after 2 days, and they will keep for up to 3 weeks.
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