Pickled Peaches

Directions

1. 1
   Toast pickling spice and crushed red pepper in a dry medium saucepan over high heat until fragrant, about 30 seconds.
2. 2
   Add water, vinegar, sugar, and salt and bring to a simmer, stirring to dissolve sugar.
3. 3
   Add peaches and simmer just until tender, about 20 minutes.
4. 4
   Remove peaches from liquid with a slotted spoon, reserving liquid, and set aside just until fruit is cool enough to touch.
5. 5
   Pinch the skin from peaches-if the skin pulls off easily-and discard.
6. 6
   (If the skins cling, don't fret-the peaches will be beautiful and tasty that way as well.)
7. 7
   Transfer peaches to a sealed container, cover with the reserved liquid, and refrigerate for at least 24 hours.
8. 8
   The peaches will keep for 1 week tightly sealed in the refrigerator.
9. 9
   Yield: 2 quarts