Vanilla-bourbon pickled peaches
Makes about 2 quarts
These are ready to eat after a couple of hours; they're even better after a few days.
|2||cups orange juice|
|1||cup cider vinegar|
|1/2||teaspoon kosher salt|
|1/2||vanilla bean, split in half lengthwise|
|1||teaspoon whole allspice berries|
|1/2||teaspoon crushed red pepper|
|1/4||teaspoon freshly grated nutmeg|
|Grated rind of 1/2 orange|
1. Fill a large saucepan with water and let it come to a boil. Set a bowl of ice water next to the stove. Have on hand 2 clean 1-quart mason jars.
2. With the tip of a paring knife, score an "x" at the bottom of each peach. Working in batches, use a slotted spoon to ease the peaches into the boiling water. Let them sit for 1 minute. Transfer them to the ice water. Use a paring knife to peel off the peach skins. Quarter the peaches, discard the pits, and place them in the jars.
3. In a large saucepan, combine the orange juice, vinegar, sugar, and salt. Use a paring knife to scrape the seeds from the inside of the vanilla bean; add the seeds and the bean to the liquid. Bring to a boil. Lower the heat and add the allspice, red pepper, cloves, nutmeg, and orange rind. Simmer gently for 7 minutes. Remove from the heat and leave to cool for 10 minutes. Stir in the bourbon.
4. Ladle the liquid over the peaches. Screw on the lids; refrigerate. - Adapted from Evoo