Sweet and Sour Pickled Peaches

Accurately shave off the fuzz from the peaches. Prick the skin a few times with a needle. Put the spices in a crockery bag and simmer the sugar and vinegar with the spice bag for ten minutes. Pour the hot syrup over the fruit and let it stand for 12 hours with the lid closed. Then remove the spice bag, bring the syrup to a boil, after 10 min add the peaches and make until just cooked. Put the fruit with the syrup exactly in sterilizing jars and close them on the spot. Meanwhile, sterilize in a boiling water bath for 15 min. Tip: apricots and plums can also be preserved in this way. Sweet and sour pickled fruits are a wonderful change to game, duck and roast pork in winter.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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