Instructions: In a non-reactive saucepan, combine vinegar, vermouth and pineapple juice and bring to a boil over high heat. Add peaches and immediately remove pan from heat. Cool to room temperature, uncovered. Then cover and refrigerate.

These pickles will develop a nice flavor within an hour or two of cooling but are far better if left for 48 hours. They will keep, covered and refrigerated, for up to 6 weeks. Serve alongside any meat, particularly roast pork or lamb.

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