Pickled Peaches


2 cups sugar
1 cup water
2 cup apple cider vinegar
1 tablespoon chili jam
1 tablespoon mustard seeds
1qt freshly sliced Ga. Peaches


  1. In a medium sauce pot add 2 cups of sugar and one cup of water. Bring to a boil. Simmer until your sugar starts to caramelize to a golden blond color.
  2. Add your vinegar, mustard seeds and chili jam. Simmer for 3 minutes then add your peaches. Stir peaches for 2 minutes and remove from heat. Chill chutney and serve.
  3. These are great in a salad of raw fennel, radishes, cucumbers and a little Greek yogurt, served over fish, over ice cream, or on a biscuit with butter!