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.

• 3/4 cup fresh lemon juice
• 2 tablespoons sugar
• 1 tablespoon cracked black peppercorns
• 4 medium slightly underripe peaches (about 1-1/2 pounds total)

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.