• 5 ripe peaches
• ½ cup organic cider vinegar
• ⅓ cup brown sugar
• 1 whole vanilla bean

1. Blanch & peel peaches
2. On medium heat dissolve 1/3 cup brown sugar in 1/2 cup vinegar
3. Slice peaches and add to syrup
4. Add 1 whole vanilla bean
5. Bring syrup to a boil and stir for about 2 minutes
6. Scoop peaches into a glass jar
7. Add the whole vanilla bean
8. Cover peaches with syrup, add lid & tighten

Note: Pickled Peaches can be stored for a couple of weeks in the refrigerator