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Quick pickled peaches with BBQ chicken


  • Cut a small cross in the top and bottom of each peach and cook in a large pot of boiling water for about 1½-2 mins until tender. Plunge the peaches in iced water and drain well, retaining the cooking liquid. Then remove the pits, cut into quarters and set aside.
  • To make the pickling mixture, put the rice wine vinegar, 2 tspn each salt and pepper, the mustard seeds, allspice berries, chilli flakes, coriander seeds, ginger and sugar in a heavy-bottomed pot with 2 cups of the peach soaking liquid. Then bring to the boil and cook for about 5 mins until the sugar has dissolved. Remove from the heat and set aside to cool to room temp.
  • Then put the peaches and red onion in a large bowl, pour over the brine and refrigerate for at least 8 hours (up to 24 hours).
  • When ready, serve the chicken with the pickles alongside.


  • 6 slightly under ripe peaches
  • 2 cups rice wine vinegar
  • sea salt & freshly ground pepper
  • ½ tspn yellow mustard seeds
  • ½ tspn allspice berries
  • ½ tspn chilli flakes
  • ½ tspn coriander seeds
  • 1 x 5 cm piece fresh ginger, peeled & finely sliced
  • 1½ cups white sugar
  • 1 small red onion, halved & very finely sliced
  • 1 bought BBQ chicken, portioned

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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