Icebox Pickled Pickles

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!