Icebox Pickled Peaches
Miz Helen's Kitchen
Makes 2 pints
Ingredients
8 large ripe peaches
2 Sprigs of fresh mint
1/2 cup apple cider vinegar
1/2 cup white balsamic vinegar
1 cup water
1/2 cup sugar
1 teaspoon all spice
1 teaspoon salt
Directions
In a small saucepan, mix the vinegar's, water, sugar, allspice, and salt.
Bring the vinegar mixture to a boil, then remove from heat and stir well.
Let the vinegar mixture set and cool to room temperature
Peel the peaches and remove the seed. Slice the peaches in a medium slice.
Pack the peaches into a glass container with one spring of the mint.
Pour the cooled vinegar mixture over the peaches and seal with a tight seal.
Refrigerate for 12 hours before serving.
If there is any left after serving, keep refrigerated.
Enjoy!