Quick Pickled Peaches

Step 1

Combine all ingredients except the peaches in a heavy-bottomed pot, cover, and bring to a boil.

Step 2

Remove the lid and simmer for 5 minutes.

Step 3

Add the peaches, making sure they are covered by the liquid. (You might have to flip them halfway through.)

Step 4

Cook until tender, about 5 minutes more, checking with a paring knife to make sure they are soft the whole way through.

Step 5

Remove the peaches with a spoon or ladle and fill 1 quart-sized canning jar or other large heat-proof jar that seals well. (You won't be water-bathing them, so it's ok if it's not a real canning jar.)

Step 6

Let the liquid cool slightly and then ladle over the peaches until the jar is full.

Step 7

Close, cool to room temperature, and refrigerate.

Step 8

The peaches will keep for a week or two in the fridge but will eventually start to look feathery and disintegrate, so eat up!