Pickled Peaches

• 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

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

rice wine vinegar, honey, sugar, pumpkin pie spice, ginger, peaches

Taken from www.foodnetwork.com/recipes/damaris-phillips/pickled-peaches.html (may not work)