There is nothing better than a pickle. A simple preserve, with "christmas" spices, minimal sugar and heaps of flavour.
There is a special feeling about this time of year, the air is fresh, the sun is out and the grass is crispy dry. Your body knows there are apricots and wild plums coming... It smells like christmas. This year, the first stone fruit that are ready are white peaches - normally it's apricots, but things change, seasons change, year to year, day to day. So the preserving begins for the summer.
This is an awesome 'christmas-tasting' pickle - with lots of spices, sultanas and fruit. We aren't super big on lots of sugar, so we always try to cut it down where we can - this recipe uses minimal additional sugar as compared to many chutney recipes, as there is a beautiful natural sweetness from the peaches. Additionally note we are using rapadura sugar, which is an unrefined sugar, rich in colour and flavour.
Eat this pickle now or preserve it to eat throughout the year to come, until white peaches are in season again.
Time 15 minutes preparation + 1.5-2 hours cooking / Makes approx. 1.6 litres
1/2 teaspoon (2.5g) ground ginger
2 tablespoons (40g) ground cinnamon
4 whole cloves
3 teaspoons (15g) allspice
1 teaspoon (5g) nutmeg
700ml apple cider vinegar
150g rapadura sugar
2 teaspoons (10g) sea salt
3.5kg white peaches, cut into large chunks
1/2 cup sultanas
In a pot, fry off all of the spices. Add vinegar, sugar, and salt, and bring to the boil.
Add sultanas and half of the peaches. Reduce with the lid off for 2-2.5 hours, the mixture should have thickened by this time.
Add remaining peaches and reduce for a further half an hour.
When it is almost ready, get a big pot of water boiling and add jars and lids (enough for approx. 1.6L of chutney).
Once the chutney is ready, pull out one jar at a time from the boiling water, fill it almost to the top with the hot chutney (about 1 cm from the top) and seal with a hot lid (make sure you tighten the lid, but don't over tighten so it strips the threads of the lid).
**Make sure you do this super fast, so the jar, chutney and lid are all super hot.
Leave the jars on the bench until they are cool and by this time the lid should have "sucked down".
Store on a shelf in a dark, cool place. Will last on the shelf for a year or more.
PS. We've FINALLY updated our events calendar for the first half of next year. Head here to check it out. We'll be resuming regular produce deliveries from Feb, delivering a selection of freshly picked harvest (rather than set veggie boxes) each week to our favourite Melbourne produce stores for your enjoyment. Can't wait!