From Nicole Routhier's Fruit Cookbook: 400 Sweet and Savory Fruit-Filled Recipes, Soups to Desserts, by Nicole Routhier.
Yield: 2 pints
Peaches pickled in lemon juice, sugar, and cracked pepper make one of the most delicious condiments you can imagine for grilled meats or sausages. The pickling process takes 6 to 7 days. During this time, the peaches will release their own juices to produce a spicy yet sweet pickle. For the crunch, be sure to choose slightly underripe peaches. These pickled fruits also go well with sandwiches and pates.
1. Combine the lemon juice, sugar, and cracked pepper in a small bowl and stir until the sugar is dissolved.
2. Pack the peaches into 2 pint jars, then add the lemon juice mixture to come three-quarters of the way up the fruits.
3. Cover the jars and refrigerate. Shake the jars once a day to redistribute the juices. The pickled peaches should be ready within 6 or 7 days. Once pickled, the peaches will keep for up to 2 weeks in the refrigerator. Drain the fruits before serving.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.