Chai pickled peaches
Prep time
Cook time
Total time
Serves: 3 pints
  • 2 pounds slightly underripe peaches
  • 1 cup white balsamic vinegar
  • 1 cup water
  • 1 cup sugar
  • 1 teaspoon kosher salt
  • 6 star anise pods
  • 3 cinnamon sticks
  • 3 serrano chili peppers sliced in half
  • 3 chai tea bags
  1. Prepare and ice bath in a large bowl. Heat a large pot of water to boiling. Using a sharp knife lightly score an x into the bottom of the peaches. Lower the peaches into the boiling water and let sit for 30-45 seconds. Immediately plunge the peaches into the ice bath and the skins should slide right off. Slice the peaches into wedges, discarding the pits. Divide the peaches into glass jars along with the peppers, star anise, cinnamon, and tea bags.
  2. Combine the vinegar, water, sugar, salt in a medium saucepan and bring to a boil, stirring the dissolve the sugar and salt. Pour the hot liquid over the peaches, cover and refrigerate.
  3. Remove and discard the tea bags after a day. The peaches will be ready to serve after a day or two and will continue to develop in flavor the longer they sit in the brine. They will keep for up to 3 weeks.
Recipe by Scaling Back at