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Pickled Jasmine Peaches Recipes

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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


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.

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