This recipe had ginger, lemongrass, allspice, cinnamon and mace for what looks like a lot of sweet and pie like flavors to offset the acid of the vinegar. Ox also pointed out that, other than peppers, that's a lot of jerk chicken ingredients. It was a big contrast to the mushrooms we are pickling soon. We'll see what it turns out like.If you've been reading this blog for any length of time (all ten of you) you know that the proportions from the book don't always translate to the home kitchen. In this case, they were perfect. We wanted several different sized containers for sharing, and we ended up with 5 containers of various sizes. We did one with whole peaches, like the recipe said, but couldn't fit whole peaches through the necks of some bottles, so we used halves and quarters. We'll let you know which ones were best.
We boiled and chilled the peaches per the recipe, and they still didn't peal for s**t. But this wasn't as big of a deal as it was for the pickled eggs. We might try some experiments to see what we did wrong.
The main piece of advice for this (and all pickle) recipes: don't take a big whiff of the boiling pickling liquid - you'll regret it. Smell gently.
This recipe was fun and easy - right in our wheelhouse.
Tasting after 1 week: Love the texture and flavor (especially texture. Feel like they will only improve with time.
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