Read our interview with Harris about her new cookbook here<\/a>.<\/p>\n\n\nGet Our Bourbon Newsletter!<\/div>![\"glass](\"https:\/\/gardenandgun.com\/wp-content\/uploads\/promos\/bourbon-newsletter-big.jpg\")
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Peaches are native to Asia and were probably first grown in China nearly four thousand years ago. None of that matters in this country, where peaches are found all over. While Georgia peaches are renowned, South Carolina likes to boast that they in fact produce more peaches than Georgia\u2026and then Alabamans insist their Chilton County specimens are the finest. <\/p>\n\n\n\n
Wherever you are, when they are ripe and there is a bumper crop of them, the best thing to do after you\u2019ve eaten your fill and made ice cream is to pickle them and put them up so that they can be served with baked ham and pork chops throughout the winter. These would appear on my Virginia grandmother\u2019s table at Sunday dinner, in a crystal relish dish almost every time that we made the journey to dine. They are a celebration of the fruit and a serious nod to the tradition of pickling. \u2014Jessica B. Harris, Braided Heritage: Recipes and Stories on the Origin of American Cuisine<\/em><\/a><\/p>\n\n\n\n Read our interview with Harris about her new cookbook here<\/a>.<\/p>\n\n\nGet Our Bourbon Newsletter!<\/div><\/div>