Pickled peaches

Ingredients:

• 6 firm but ripe peaches, quartered, pitted and peeled (about 2 kg)
• 1 tbsp. pickling seasoning
• 1/4 tsp red pepper flakes
• 5 tbsp of water
• 2.5 cups white wine vinegar
• 2 tbsp. sugar
• 1 tbsp coarse salt

Preparation:

1. In a dry medium saucepan over high heat, toast spices for pickling and red pepper flakes until fragrant, about 30 seconds. Add water, vinegar, sugar, and salt and bring to a boil, stirring to dissolve the sugar. Add the peaches and simmer until soft, about 20 minutes. Using a slotted spoon, remove the peaches from the liquid (do not discard it) and set aside until cool enough to handle.
2. Peel the peaches and discard the skins. If the skins are difficult to remove, don't worry—the peaches will still be beautiful and delicious. Transfer them to an airtight container, pour the reserved marinade over them, and refrigerate for at least 24 hours. Peaches can be stored tightly sealed in the refrigerator for up to 1 week.
   Exit: 2 l.