Peaches in vinegar: A sweet and sour twist for your culinary creations
Peaches, often associated with sweet desserts, can surprise us with a new profile. Pickled in vinegar, they acquire a unique character, combining sweetness with tartness. They make an ideal addition to many dishes, both savoury and sweet.
21 August 2024 14:12
Peaches are among the most popular summer fruits, primarily known for their delicate sweetness and juiciness. However, not everyone knows that peaches can be prepared in a completely different and surprising way — in a vinegar brine. This delicacy is an excellent combination of the fruit's sweetness and the acidity of the marinade, which will satisfy even the most refined palates. Peaches in vinegar are a little-known but exquisite delicacy that can be a hit at any event.
Why should you try peaches in vinegar?
- Unique taste: Combining sweet peaches with tart vinegar creates a harmonious flavour composition that surprises and stimulates the taste buds.
- Versatile applications: Peaches in vinegar work perfectly as an addition to meats, cheeses, and salads and can also be enjoyed as a stand-alone snack.
- Long shelf life: Thanks to pickling, peaches retain their freshness and flavour for a long time.
- Richness in vitamins and minerals: Peaches are a source of many vitamins, such as vitamins C, A, and E, as well as minerals like potassium and magnesium.
Peaches in vinegar – traditional recipe
Preparing peaches in vinegar is not difficult, though it requires a bit of patience. This recipe will surely appeal to both novice cooks and experienced homemakers. It all starts with simple ingredients that can be found in most kitchens.
Ingredients:
- 800 ml of water,
- 200 ml of vinegar,
- 200 g of sugar,
- 2 tablespoons of vanilla sugar,
- 2-3 whole cloves.
Preparation method:
- Preparing the peaches: Wash, peel, and remove the pits. Cut them into pieces.
- Preparing the brine: In a pot, boil water with sugar, vinegar, and spices.
- Poaching the peaches: Add the chopped peaches to the hot brine and cook for 10-15 minutes until soft.
- Sterilisation: Transfer the hot peaches and brine into sterilised jars, seal, and pasteurise for about 15 minutes.
If you are looking for an unusual yet tasty addition to your dishes, peaches in vinegar are the perfect choice. This combination of simplicity with refined taste can enhance many everyday and holiday dishes.
