Wash peaches and cut into ¼” wide slices.
Place in a bowl of cold water with a few drops of ascorbic or citric acid or the juice of half a lemon to prevent discolouring.
Bring vinegar, brandy, maple syrup, salt, star anise, black pepper and water to a boil.
Stir to dissolve salt then remove from heat. Place the peaches in a large food-grade plastic bag.
Pour brandy mixture over peaches.
With a vacuum sealer that can seal liquids
Place in sealer elevated so that the bag opening can stretch evenly across the sealing line above and the liquid doesn’t spill.
Close lid and vacuum seal, watching carefully to make sure you reduce the pressure before the liquid overflows.
The pickles may be eaten immediately or kept in the fridge for up to three months.
Cut open a corner to serve. Reseal with the vacuum sealer after opening.
With a vacuum sealer that can’t seal liquids
Place bag in a bowl of ice until cool. Transfer open bag to the freezer.
Freeze minimum 4 hours. Remove from freezer and place open end in vacuum sealer, like a three-hole punch.
Press down on both sides until sealer locks (you will hear two clicks – one on each side).
Press button to vacuum-seal. Press buttons on both sides to release once machine stops.
Store in fridge for minimum one day (the infusing process requires less time in the oxygen void) and up to 3 months.
Cut open to serve. Don’t bother resealing in plastic as you’ll need to refreeze first.
Instead, transfer to a clean glass container and store in fridge up to 1 month.