Spicy Pickled Peaches

I have been wanting to make these spicy pickled peaches since last stone fruit season. Canned these with local white and yellow peaches, Fresno peppers from the garden and whole vanilla bean. Can't wait to put these on top of some toast with ricotta!

Here's how I did it....makes 8, 8 oz. jars

Gather your ingredients.

• 8 medium-large peaches, sliced (I used a mix of yellow and white)

• 2 1/4 cups vinegar (I used a mix of apple cider and distilled white)

• 2 1/4 cups organic cane sugar

• 1 1/2 cups water

• 2-3 hot peppers (I used Fresnos, but Jalapeño would be good too)

• 1-2 vanilla beans

• 8, 8 oz. jam jars with lids

• Canning equipment

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Peaches that are ripe, but still firm are best for this recipe.

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Sterilize your jars and set aside.

Bathe your jars in a boiling water bath for 10 min.

Make the pickled peaches.

Heat vinegar, sugar and water in a non-reactive pot until sugar is dissolved. Let mixture come to a simmer. And sliced peaches and allow them to merry for about 5 minutes or until the peaches have just slightly softened.

Fill the jars.

Spoon the pickled peached into the jars, layering slices of peppers and vanilla bean into each as you fill. Pack well. Top with liquid leaving 1/2" of space from the top if the jar. Using a chopstick, gently stir the peaches to rise and bubbles that may have been locked in the jars to float to the top.

Get ready for your bath!

Using a clean towel, gently whip the top of each jar, being careful that no sugars or residue are left behind. Carefully place the lids and rings on each jar (you do not have to tighten the rings very tightly). Place jars in a boiling water bath for 20 min. Remove jars and wait for the magical "ping!" when the jars tell you that the canning was a success!

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