Step 1

Cut the peaches into varying sizes.

Step 2

For the pickling liquid, combine apple juice, vinegar, honey, ginger, and cinnamon in a medium aluminum pot and bring to a boil.

Step 3

Once boiling, lower heat and simmer for 5 minutes. Add peach slices and cook until tender, 3 to 5 minutes more.

Step 4

Remove from heat and use a slotted spoon to transfer peaches to a 1-quart mason jar.

Step 5

Scrape the seeds from the vanilla bean and add (or add vanilla extract) into the pickling liquid and stir to combine. Pour liquid over the peaches.

Step 6

Cool to room temperature, secure the lid, and store in the fridge for up to 2 weeks.