Balsamic-Pickled Peaches

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Balsamic-Pickled Peaches

 

1 cup balsamic vinegar (or substitute white balsamic)

3/4 cup sweet vermouth (or substitute dry vermouth)

1 cup pineapple juice

8 small peaches, pitted and cut into 6-8 wedges each

 

In nonreactive saucepan, combine vinegar, vermouth and pineapple juice and bring

to boil over high heat. Add peaches and immediately remove pan from heat. Allow

to cool to room temperature, uncovered, then cover and refrigerate.

These pickles will develop a very nice flavor with an hour or two of cooking,

but are better if left for 48 hours before eating. They will keep, covered and

refrigerated, up to 6 weeks.

Makes about 4 cups