Pickled peaches elevate any meal, let alone a picnic. This sweet delicacy is lovely sliced on top of a green salad, served with cheese (especially burrata) or eaten just as it is straight out of the jar. The sweet vinegar solution is just as incredible, and should be treasured for its remarkable flavour: use it instead of vinegar and/or sweetening agent in everything from salad dressings to pouring over ice-cream. Pickling recipes are usually designed to preserve huge gluts of fruit or vegetables, which is great if you’re lucky enough to have your own crop, spot a bargain or are gifted a box, but what if we find ourselves with only a smaller surplus of, say, a peach or two that we might want to preserve or transform? I’ve devised this recipe to preserve just two peaches, so scale up as necessary.
