Serve with grilled pork chops, or just eat as is!
This recipe originally appeared in our Summer 2022 issue. Get the magazine here.
Combine 2 sprigs fresh thyme, 1 tbsp. pickling spices, a 1-inch piece of ginger, peeled and halved, and 1 tsp. orange blossom water, if desired, in a clean 32-oz. Mason jar. Pack 1 ½ lb. peeled and quartered peaches into the jar, leaving ½ inch of space from the top.
In a small saucepan, heat 1 cup cider vinegar, 1 cup water, 2 tbsp. honey, and 1 tbsp. kosher salt until just boiling. Pour the brine over the peaches, filling the jar to within ½ inch from the top (there may be brine left over).
Gently tap the jar against the counter a few times to remove all the air bubbles. Tightly seal the jar with the lid and let cool at room temperature for 1 hour. Transfer jar to the refrigerator and let pickle at least 24 hours.