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Ingredients
- 1 c. balsamic vinegar (or possibly substitute white balsamic)
- 3/4 c. sweet vermouth (or possibly substitute dry vermouth)
- 1 c. pineapple juice
- 8 sm peaches, pitted and cut into 6 to 8 wedges each
Directions
- In a non-reactive saucepan, combine vinegar, vermouth and pineapple juice and bring to a boil over high heat. Add in peaches and immediately remove pan from heat. Cold to room temperature, uncovered. Then cover and chill.
- These pickles will develop a nice flavor within an hour or possibly two of cooling but are far better if left for 48 hrs. They will keep, covered and refrigerated, for up to 6 weeks. Serve alongside any meat, particularly roast pork or possibly lamb.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1680g | |
| Calories 1029 | |
| Calories from Fat 24 | 2% |
| Total Fat 2.8g | 3% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 2670mg | 76% |
| Total Carbs 195.08g | 52% |
| Dietary Fiber 15.5g | 52% |
| Sugars 160.61g | 107% |
| Protein 11.59g | 19% |
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