• Around 12 peaches
• 750ml Distilled White Vinegar
• 400g Granulated Sugar
• A handful of Cinnamon Sticks {Optional)
• 1 Tablespoon Peppercorns or Cloves (Optional)
• 1 Litre Jar

1. Halve your peaches and remove the skins. Tip: boiling the peaches for a couple of minutes makes the skins easier to remove,
2. In a saucepan, mix together your vinegar, sugar and spices and simmer until the sugar is completely dissolved. This will create a syrupy pickling liquid for your peaches.
3. Add the skinned peaches to your vinegar mix and simmer for a further 10-15 minutes to soften the peaches.
4. Spoon the peaches out of the saucepan and into your jar. Try to put them in the cavity down to avoid liquid getting stuck in the cavities and creating air bubbles.
5. You can either discard your cinnamon sticks at this point, or you can place them in the jars with your peaches.
6. Cover your peaches with the remaining pickling liquid. Optional: To make your peaches even more syrupy at this point, you can further reduce your pickling liquid before you pour it over the peaches.
7. Tightly seal your jars and store them in the fridge once cooled.

Consume within 3 months