Spiced (pickled) peaches

Serves: 8 (fills a 1 litre jar)

Time to make: 35 mins

Ingredients

1 teaspoon whole allspice
½ teaspoon ground mixed spice
½ teaspoon whole cloves
1 teaspoon whole coriandercilantroX seeds
1 ½ cups sugar
3 cups water
1 cup ciderhard ciderX vinegar
1 star anise
2 cinnamon sticks
1 kg small, firm, yellow-flesh peaches (the smaller the better as large ones may not fit in the jar)

Instructions

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1 To make a spice bag, use a piece of muslin or cut a small circle out of an old clean tea towel. In the bag, place whole allspice, mixed spice, cloves and coriander seeds. Tie with string. Bash a few times with the rolling pin to bruise the spices.

2 Dissolve sugar in water and vinegar. Add spice bag, star anise and cinnamon. Simmer for 10 minutes.

3 While syrup is simmering, peel peaches. Cook them in syrup for about 3 minutes, or until just tender.

4 Bottle peaches in hot syrup.

Variations

You can also include cinnamon and star anise in preserve if you wish.

HFG tip

See our article Preserving basics for some handy preserving techniques.

Nutrition Info (per serve)

Calories 103 cal

Kilojoules 430 kJ

Protein 1 g

Total fat 1 g

Saturated fat 0 g

Carbohydrates 25 g

Sugar 25 g

Dietary fibre 2 g

Sodium 10 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.