Pickled Peaches and Golden Raisins
- 6 very firm yellow or white peaches (2 lb., 6 oz.)
- 1 cup unseasoned rice vinegar
- 1/4 cup fresh lemon juice
- 1/4 cup honey
- 3 thin slices fresh ginger
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 3 cloves
- 3/4 cup golden raisins
- Bring large pot of water to a boil.
- Score X on bottom of each peach, and dunk fruit in boiling water 30 seconds.
- Transfer to plate, and cool until easy to handle.
- Peel peaches, remove pits, and cut into 1-inch chunks.
- Combine vinegar, 1 1/2 cups water, lemon juice, honey, ginger, cumin, salt, and cloves in medium saucepan; bring to a boil over high heat.
- Remove from heat, cover, and let spices steep in vinegar mixture 45 minutes.
- Remove ginger slices and cloves from vinegar mixture, and set aside.
- Meanwhile, stir together peaches and raisins in bowl.
- Divide fruit among 3 clean 1-pt.
- jars.
- Place 1 ginger slice and 1 clove in each jar.
- Return vinegar mixture to a boil.
- Pour hot liquid over fruit, making sure to completely cover all peach chunks.
- Discard or repurpose unused brine.
- Close lids on jars, and cool on wire rack.
- Let fruit marinate 1 day at room temperature before serving.
- Store in refrigerator.
peaches, rice vinegar, lemon juice, honey, thin slices fresh ginger, ground cumin, kosher salt, cloves, golden raisins
Taken from www.vegetariantimes.com/recipe/pickled-peaches-and-golden-raisins/ (may not work)