Pickled Peaches With Sweet Spices

Preparation

1. Step 1

   Bring a large pot of water to a boil and drop in peaches. After 30 seconds, transfer to a bowl of ice water, then drain and skin. Place in a bowl and toss with lemon juice.

2. Step 2

   Tie 1 tablespoon cloves, the allspice and the cinnamon stick in a cheesecloth or muslin bag. In a pot large enough to accommodate all the peaches, combine vinegar, water, sugar, spice bag and vanilla bean and bring to a boil. Reduce heat and simmer 5 minutes. Skim off any foam that rises. Add peaches to the pot and continue to simmer 3 to 5 minutes, until a toothpick can easily penetrate down to the pit. Remove from heat.

3. Step 3

   Using tongs, carefully remove each peach from pot and transfer to a bowl. When cool enough to handle, cut in half and remove pits. Stud each half with a clove and return to pot. Cover and refrigerate overnight.

4. Step 4

   The next day return pot to stove and flip over the peach halves. Squeeze spice bag over the pot to extract fragrant brine, and discard bag. Bring peaches back to a boil and turn off the heat.

5. Step 5

   Pack peaches into hot, sterilized jars. Pour in syrup, leaving ½ inch of headspace. Cut vanilla bean into halves or thirds and put a piece into each jar. Seal jars, allow to cool and refrigerate for up to 2 months.