Balsamic-Pickled Peaches Recipe
"Canning Recipes Online"

1 C. balsamic vinegar (or substitute white balsamic)

3/4 C. sweet vermouth (or substitute dry vermouth)

1 C. 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.

NOTE: 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

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