Pickled peppered peaches recipe

Pickling fruit may be a little time-consuming - but it's worth it for these tangy peaches, delicious served with hot or cold cooked meats

Ingredients

• 500g (1lb) granulated sugar
• 300ml (½ pint) white wine vinegar
• Thinly pared rind of ½ lemon
• 1 tsp each pink, green and black peppercorns
• 1kg (2¼lb) or 6 slightly ripe peaches, skinned
• Sterilised jars

Method

1. Put the granulated sugar, vinegar, lemon rind and peppercorns in a pan. Heat gently, stirring, for about 5 minutes until the sugar dissolves.
2. Add the peaches to the pan and simmer until soft - about 8 minutes.
3. Lift the fruit out with a draining spoon and pack it into the sterilised jars.
4. Continue boiling the vinegar mixture until slightly reduced and beginning to thicken to a syrup - 3-5 minutes.
5. Pour syrup over the fruit to cover them. Cover and seal jars.