I’ll be honest – the first time I made pickled peaches, I was very skeptical (and you probably are too). Alas! I’m so glad that I persevered, because these lovelies are nothing like the mushy, slimy, overly sweet peaches that come from a can at the store. Homemade pickled peaches strike the perfect balance of sweet, tangy, and a little bit of spice – they are delicious spooned over ice cream, dropped in a glass of sparkling wine/water, served in a salad or alongside sandwiches, or better yet – just eaten straight from the jar. These are 'refrigerator' pickles, so there's no need to deal with hot water bath canning, and they store in your fridge for ~1 month - so it’s a great way to extend the life of your stone fruit. Keep scrolling for the recipe, which was adapted from chef Damaris Phillips’ recipe.