Try these pickled peaches, then check out our recipe for pickled beetroot and pickled cherries.


  • 300ml red wine vinegar
  • 700ml white wine vinegar
  • 700g granulated sugar
  • 3 fresh bay leaves
  • 1 tbsp pink peppercorns, or black peppercorns 2 tsp
  • 1 tbsp yellow or white mustard seeds
  • 10 whole cloves
  • 6-8 hard peaches


  • (weighed after removing rind) or soft goat’s cheese or ripe brie100g dolcelatte
  • 50g soft cheese
  • 100ml double or whipping cream
  • a handful of mixed such as chives soft herbs, coriander and chervil
  • to serve toast


  • STEP 1

    Put the vinegars, sugar and spices in a large saucepan. Heat gently until the sugar has completely dissolved, then bring to a simmer. Add the peaches and top with a smaller lid or saucer to help keep the peaches submerged. Cook for 8-10 minutes until the peaches are tender but not mushy – test by poking with a skewer. Lift the peaches from the liquid into a sieve, and continue boiling the poaching liquid until it has reduced by another third.

  • STEP 2

    When the peaches are cool enough to handle, peel away their skin and discard. Put the peaches into a big sterilised jar (see below) and pour over the hot syrup to cover them completely. Your peaches will now keep for 1-2 weeks in a cool, dark place, or the fridge.

  • STEP 3

    Just before serving, break the cheese into pieces and put into a food processor with soft cheese and the cream. Whizz until really smooth, then roughly chop the herbs and stir them in with some seasoning. Serve with toast and some of the peaches. Slice or chop them first if you like.

  • STEP 4

    Sterilising jars once your peaches are on the go, heat the oven to 180C/fan 160C/gas 4 and wash 1 larger or 2 smaller jars in hot soapy water. Rinse well. Stand upside down, still wet, on an oven tray and leave in the oven for 10 minutes before filling whilst still warm.



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